Cook potatoes in a small amount of water. Drain and place hot potatoes in a medium mixing bowl.

Add soy buttermilk, garlic, thyme, vegan parmesan, salt, chicken style and vegan sour cream. Mash until smooth.

Cut peppers in half and remove seeds. Stuff with potato mixture.

Sprinkle with vegan cheese and paprika. Bake at 350 about 30 minutes, or until cheese melts.

* To make your own soy buttermilk, add 2 teaspoons lemon juice to 1/2 cup unsweetened soy milk.