1. Place potatoes in a medium pan and cover with cold water. Bring to a boil over high heat, then simmer, covered, until potatoes are tender, about 15 minutes. Drain, then mash potatoes in the cooking pot with butter, salt, pepper, and oregano. When potatoes are roughly mashed and butter has melted in, stir in the peas and carrot.
2. Scoop potato mixture into the peppers, dividing equally. Sprinkle 1/2 tablespoon cheese over the surface of each one.
3. Place peppers on a microwave safe dish and microwave on high until peppers are slightly tender and cheese is melted, about 9 to 12 minutes.
4. Remove from microwave and sprinkle top of each pepper with 1 tablespoon coconut and 1 teaspoon cilantro. Serve immediately.
Source: Hannaford fresh Magazine, September - October 2011