Stuffed Fire-Kissed Peppers With Potato Mash
- Ready In:
- 1hr 50mins
- Ingredients:
- 10
- Yields:
-
3 stuffed peppers
- Serves:
- 3
ingredients
- 4 large potatoes
- 1 3⁄4 cups sour cream
- 1⁄4 cup milk
- 1⁄4 cup shredded gouda cheese
- 1⁄4 cup shredded muenster cheese
- 1⁄4 cup buttered bread crumb
- 1⁄4 cup sliced green onion, bottoms (reserve sliced green tops for garnish)
- 1 1⁄2 teaspoons salt
- 3⁄4 teaspoon black pepper
- 3 red bell peppers
directions
- Build a two-zone fire using Kingsford® charcoal briquets by situating the coals on only one side of the grill, leaving the other side void.
- Wash and wrap potatoes in aluminum foil. Place potatoes over indirect heat and close the grill lid. Cook the potatoes at 400°F for 1 1/2 hours.
- Remove the potatoes for the grill and scoop potato pulp out of the skins into the bowl. Add remaining ingredients, except for the peppers, mash and mix well. Set aside.
- Cut red bell peppers in half and remove the pulp and seeds. Fill the peppers with the potato mixture. Place the stuffed peppers over indirect heat at 400°F, close the grill lid, and cook for 15 minutes. Move the peppers to direct heat for 5 minutes or until the peppers start to blister. Remove to serve immediately.
- Garnish with green onion tops and brisket drippings.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.