Potato-Stuffed Red Bell Peppers Recipe

Name: Potato-Stuffed Red Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large baking potatoes; 3 large red peppers, halved; 1 1/2 cups sour cream; 7 ounces gouda cheese, shredded; 1 bunch green onion, chopped; 4 tablespoons butter; 3 tablespoons parsley flakes; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1/4 teaspoon seasoning salt (I used Greek seasoning salt); 1/4 teaspoon paprika

Servings: persons

3 large baking potatoes
3 large red peppers, halved
1 1/2 cups sour cream
7 ounces gouda cheese, shredded
1 bunch green onion, chopped
4 tablespoons butter
3 tablespoons parsley flakes
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon seasoning salt (I used Greek seasoning salt)
1/4 teaspoon paprika

1
Preheat oven to 450'.
2
Bake the potatoes as you would regular for a hour or til done. Take out of oven and cool 15 minutes.
3
While potatoes are baking, Cut red peppers in half and clean insides out.
4
Blanch red peppers in hot water for 5 minutes, drain and cool.
5
Slice potatoes in half and scoop out inside of potatoes in a large bowl. Discard the shell.
6
In the large bowl with potatoes add sour cream,butter, Gouda cheese, green onions, parsley flakes, salt and black pepper and Greek seasoning salt. Blend well.
7
Place red pepper halves in a baking dish or a foil pan and spoon potato mixture inside the pepper shell. Sprinkle paprika over top of potatoes.
8
Heat grill or oven.
9
Place red peppers in the foil pan on the rack of the grill and close lid and grill for 15 minutes. (if using oven bake 15 minutes with foil over top of dish).
10
Remove from grill or oven and enjoy.

570

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 11 ingredients. The key ingredients include: 3 large baking potatoes, 3 large red peppers, halved, 1 1/2 cups sour cream, 7 ounces gouda cheese, shredded, and more.

Yes, Potato-Stuffed Red 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 Red Bell Peppers

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