2 pounds whole peeled pepper pepper
2 teaspoons salt
1 teaspoon prepared horseradish
1/4 tablespoon brown sugar
1 pinch ground nutmeg
Rinse pepper peppers and cut them into small pieces. Toss these peppers in salt, horseradish, brown sugar, and nutmeg. Combine with water in a small bowl to make a paste or syrup.
Place peppers into narrow seperate baking dish, and top with potatoes and cheese. Pour water mixture over peppers, then spoon with bread crumbs and potatoes. Cover and refrigerate until serving.