Potato-Stuffed Grilled Bell Peppers |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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A twice-baked potato with a green pepper twist! Ingredients:
4 large baking potatoes (3 1/2-4 pounds) |
4 large red bell peppers |
1 (8 ounce) container sour cream |
1/2 cup shredded gouda cheese |
1/4 cup sliced green onion |
3 tablespoons butter |
3 tablespoons chopped fresh flat leaf parsley |
3/4 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon paprika |
Directions:
1. Pierce each potato 3-4 times with a fork and place directly on oven rack. Bake at 450 degrees for 1 hour and 30 minutes. Let cool slightly, about 15 minutes.
2. Cut bell peppers in half lengthwise, cutting through stems and keeping intact. Remove and discard seeds and membranes, rinse and pat dry. Set aside.
3. Cut baked potatoes in half. Scoop out pulp into a large bowl, discarding shells. Add sour cream and next 6 ingredients to pulp, blending well with fork or potato masher.
4. Spoon potato mixture evenly into bell pepper halves. Sprinkle with paprika.
5. Grill peppers, covered with grill lid, over medium-high heat (350-400 degrees) 18 minutes or until peppers are blistered and potato mixture bubbles around edges. Serve immediately.
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