Put a couple of potatoes in a pot and cover with boiling water. Leave simmering until soft. Drain and mash into a pure.
Heat oven to 180ºC. Finely chop a handful of fresh herbs, using whatever you have available. Mint, thyme, dill, coriander, basil all work well. Finely chop an onion or a couple of shallots, and soften in olive oil until yellow and soft. Add one or two cloves of garlic, crushed, and cook for a little longer.
Mix everything with the pure.
Place the peppers in an ovenproof dish and fill with the stuffing. Sprinkle some grated Parmesan or breadcrumbs on top, and drizzle with a little oil.
Bake for 25 minutes or until browned.