1. Grate all ingredients separately.
2. Add grated potatoes to a bowl of water for 5-10 minutes. Drain and remove excess water.
3. In a large bowl mix the zucchini (make sure to remove excess liquid), carrot, cheese, eggs, salt, and pepper.
4. Wash and cut off the top of the pepper and discard and clean out the inside of the pepper. Remove the seeds and the ribs as best as possible.
5. Divide the veggie mixture into roughly six portions, then fill half of each pepper, and set aside. Now you used half the mixture.
6. Chop the mushroom in small pieces as well as the spring onion (I use the leaves as well) and sauté in a pan with butter until slightly soft.
7. Divide this mixture into three and spoon on top of the first scoop of veggie mixture.
8. Fill up the peppers with the remainder of the veggie mixture.
9. Make sure to use all the egg mixture as it may separate in the bowl. Spoon some into each pepper.
10. Top each pepper with some breadcrumbs.
11. Place in an ovenproof dish and bake at 350F for 45-60 minutes until done.
12. Be careful not to poke a hole in the peppers as the egg mixture may seep out, but do not worry should it happen.
13. To serve: Cut pepper in half and serve piping hot.

Notes

1. We enjoyed these Gluten-Free Carrot Zucchini Green Pepper Cups with BBQ sauce pork ribs baked in the oven and it was outstandingly delicious.
2. I did not have a recipe; this is my own creation.
3. The filling is enough for 3 peppers.
4. I used what I had available and it turned out super delicious, so much so that my husband asked that I make sure to write down what I did as he said I needed to make it again.