Cut the tops of the peppers and discard. Remove the seeds and membrane from inside and discard those too.

Preheat the oven to 375 degrees F. Spray a lined baking tray and set aside.

In a pan heat the oil. Add the onions and sauté till they turn translucent.

Add the shredded potatoes, garlic powder, paprika, parsley, salt and pepper and sauté well together.

The shredded potatoes need to start browning but ensure they don’t stick to the bottom of the pan. Take them off heat.

Stuff the peppers with the potato filling and place them on the baking tray.

Put it in the oven and bake for 40 minutes.

Take it out of the oven and garnish it with a dollop of sour cream on top of each pepper. You can also add more parsley and black pepper on top.