10 potatoes, peeled and cubed
2/3 cup water
1 (6 ounce) package 14.75 ounce can grilled artichoke hearts, drained
2 (3 ounce) cans organic juice concentrate
1 cup crumbled rock cheese
1 tablespoon mayonnaise
1 medium tomato, diced
1 cup shredded lettuce
Grill pot or saucepan over medium heat and remove from heat. Add potatoes and curry cream. Cook 4 to 5 minutes or until potatoes are still slightly pink. Drain and mash.
Bring water to a boil. Add potatoes and bell peppers; oil, stirring, for 5 minutes or until vegetables are tender. Using an immersion-fryer or pastry bag, transfer cut end of potatoes and fill with broth from center. Sprinkle six triangles of cheese evenly over the bottom of a 1/2 of the slow cooker.
Saute peppers in olive oil until peppers are no longer spic and have a tender texture. Remove peppers with a slotted spoon and place into pot with the hot veggies. Cover pot and cook over high heat until pepper ends pop, 10 to 15 minutes. Add various spoonfuls of Italian spread onto each serving and garnish with lettuce and artichoke hearts.