Potato Stuffed Grilled Bell Peppers Recipes

POTATO-STUFFED GRILLED BELL PEPPERS

Potato-Stuffed Grilled Bell Peppers image

Categories Potato

Number Of Ingredients 10

Ingredients

3.5 pounds baking potatoes-large
4 piece red bell peppers-large
16 ounces sour cream
1/2 cup Gouda cheese
1/4 cup green onions-sliced
3 tablespoon butter
3 tablespoon parsley_chopped-fresh
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika

Steps:

Pierce each potato 3-4 times with a fork, and place directly on oven rack. Bake at 450 until done. Let cool, slightly about 15 min.
Cut bell peppers in half lengthwise, cutting through stems and keeping in tact. Remove and discard seeds and membranes, rinse and pat dry. Set aside.
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 a fork or potato masher. Spoon potato mixture into bell pepper halves. Sprinkle with paprika.
Grill peppers, covered with grill lid, over medium high heat (350-400) 18 minutes or until peppers a blistered and potato mixture bubbles around edges. Serve immediately.

POTATO-STUFFED PEPPERS

Potato-Stuffed Peppers image

For an eye-appealing twist on traditional mashed potatoes, serve this tempting side alongside ham, chicken or your favorite meat loaf.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1 package (22 ounces) frozen mashed potatoes
2 cups whole milk
2 tablespoons butter
1 envelope ranch salad dressing mix
Pepper to taste
4 medium green or red sweet peppers
1 cup shredded cheddar cheese

Steps:

Prepare potatoes with milk and butter according to package directions. Stir in dressing mix and season with pepper; set aside., Cut peppers in half lengthwise; do not remove the tops. Remove stems and seeds. Place in an ungreased microwave-safe 13x9-in. dish., Cover and microwave on high for 5 minutes. Spoon potatoes into pepper halves. Cover and microwave on high for 3-4 minutes or until peppers are tender. Sprinkle with cheese and paprika.

Nutrition Facts :

BEEFY POTATO-STUFFED PEPPERS

Beefy Potato-Stuffed Peppers image

Well here's some stuffing with substance! Red bell peppers are stuffed and baked with a creamy mixture of ground beef, potatoes, garlic, onions and more.

Provided by My Food and Family

Categories Home

Time 1h

Yield 8 servings

Number Of Ingredients 11

Ingredients

3 Tbsp. KRAFT Greek Vinaigrette Dressing
1 small red onion, finely chopped
2 cloves garlic, minced
1-1/2 lb. lean ground beef
1/2 lb. red potatoes (about 2), cooked, peeled and chopped
2 rocoto peppers (about 1/2 lb.), seeded, chopped
1 can (8 oz.) tomato sauce
1/3 cup chopped pecans
1/4 cup sour cream
4 large red peppers
1 cup KRAFT Shredded Mozzarella Cheese

Steps:

Heat oven to 400ºF.
Heat dressing in large skillet on medium heat. Add onions and garlic; cook and stir 4 min. Add meat; cook 6 to 8 min. or until evenly browned, stirring occasionally. Remove from heat. Add all remaining ingredients except red peppers and cheese; mix well.
Cut red peppers horizontally in half; remove and discard seeds and stems. Place peppers, cut sides up, in 13x9-inch baking dish. Fill with meat mixture; top with cheese. Cover.
Bake 35 to 40 min. or until filling is heated through and peppers are tender.

Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 23 g

GRILLED STUFFED PEPPERS

Grilled Stuffed Peppers image

After hearing the recipe described at a local Italian restaurant, I decided to try to make these peppers at home. Everyone enjoyed the pretty green "shells" brimming with a hearty filling.

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 8

Ingredients

3 large green peppers
1 large tomato, peeled, seeded and chopped
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh basil
2 teaspoons dried oregano
1-1/2 pounds bulk Italian sausage
Additional shredded part-skim mozzarella cheese

Steps:

Cut peppers in half lengthwise; remove stems and seeds. Set aside. In a large bowl, combine the tomato, cheeses, basil and oregano. Crumble sausage over mixture and mix well. Spoon into pepper halves. , Prepare grill for indirect heat, using a drip pan. Place peppers over drip pan. Grill, covered, over indirect medium heat for 30-35 minutes or until sausage is no longer pink and peppers are tender. Sprinkle with additional cheese.

Nutrition Facts : Calories 479 calories, Fat 40g fat (15g saturated fat), Cholesterol 100mg cholesterol, Sodium 972mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

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