Potato-Stuffed Grilled Bell Peppers

Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

A twice-baked potato with a green pepper twist!

Ingredients Nutrition

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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