Potato-Stuffed Grilled Bell Peppers Recipe

Name: Potato-Stuffed Grilled Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large baking potatoes (3 1/2-4 pounds); 4 large red bell peppers; 1 (8 ounce) container sour cream; ½ cup shredded gouda cheese; ¼ cup sliced green onion; 3 tablespoons butter; 3 tablespoons chopped fresh flat leaf parsley; ¾ teaspoon salt; ½ teaspoon fresh ground black pepper; ¼ teaspoon paprika

Servings: persons

4 large baking potatoes (3 1/2-4 pounds)
4 large red bell peppers
1 (8 ounce) container sour cream
½ cup shredded gouda cheese
¼ cup sliced green onion
3 tablespoons butter
3 tablespoons chopped fresh flat leaf parsley
¾ teaspoon salt
½ teaspoon fresh ground black pepper
¼ teaspoon paprika

1
Pierce each potato 3-4 times with a fork and place directly on oven rack.
2
Bake at 450 degrees for 1 hour and 30 minutes.
3
Let cool slightly, about 15 minutes.
4
Cut bell peppers in half lengthwise, cutting through stems and keeping intact.
5
Remove and discard seeds and membranes, rinse and pat dry.
6
Set aside.
7
Cut baked potatoes in half.
8
Scoop out pulp into a large bowl, discarding shells.
9
Add sour cream and next 6 ingredients to pulp, blending well with fork or potato masher.
10
Spoon potato mixture evenly into bell pepper halves.
11
Sprinkle with paprika.
12
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.
13
Serve immediately.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 large baking potatoes (3 1/2-4 pounds), 4 large red bell peppers, 1 (8 ounce) container sour cream, ½ cup shredded gouda cheese, and more.

Yes, Potato-Stuffed Grilled Bell Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato-Stuffed Grilled Bell Peppers

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