1) Coat a 4qt dutch oven with nonstick cooking spray and heat over medium-high heat. Add peppers; coat with cooking spray. Cook, uncovered 15 minutes or until charred, stirring frequently.
2) Add onions and cook 5-6 minutes or until stop and golden brown, stirring occasionally. Stir in potatoes and broth. Bring to boiling, reduce heat, and simmer, covered, 12 minutes or until potatoes are very tender.
3) Coarsely mash with a potato masher. Add the milk and if using cayenne pepper; heat through.
4) Remove from heat; stir in butter and parsley and season to taste op servings with cheese, yogurt, and/or bacon, if desired.
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|Serving Size: 1 Serving (297g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 64 (35%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 19.9mg||6 %|
|Sodium 152.1mg||5 %|
|Potassium 625.2mg||16 %|
|Total Carbohydrate 25g||7 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 22.7g|
|Protein 6.6g||9 %|
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Calories per serving: 185
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