• Boil potatoes in salted water until soft, then drain off water, add butter and cream to the pot and mash until fluffy.

• Heat oil in a large pot and deep-fry crumbed strips until crispy.

• Remove chicken from oil and set aside to cool.

• Once cool, cut strips into bite-sized pieces

• Preheat oven to 200°C

• Stand the cored bell peppers upright on a lightly oiled baking tray and add a spoonful of mashed potato into each one, compacting it into the bottom of the pepper

• Add a layer of chicken bits to each pepper on top of the mash

• Next add a layer of onions and mixed herbs and finish off with cheese.

• Roast the peppers for 7 minutes or until the cheese is melted

Serve immediately with a side of your choice.