Stuffed Bell Peppers with Potato-Cheese Topping

Ingredients:

For the potato and cheese topping

1 cup cooked potatoes

2 tablespoons butter

1 tablespoon milk

salt and pepper to taste

1/3 cup grated cheese

½ block cream cheese (softened)

1/4 kilo store-bought lumpiang Shanghai mix

4 large green bell peppers

Procedure:

Cut tops from green peppers; discard seeds and membranes. Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well. Sprinkle insides of peppers lightly with salt.

Mash potatoes and add butter, milk, and salt and pepper to taste. Add cream cheese. Mix well. Set aside.

Sauté the lumpia shanghai mix until meat is cooked.

Stuff peppers with the cooked Lumpia Shanghai mix until three-fourths full. Top each pepper with potato-cheese topping until filled. Add grated cheese on top and bake in a preheated 350˚F oven for 20 minutes.