Fantastic! The potatoes had such a wonderful flavor that paired perfectly with the red pepper. I made the potato part of the recipe on Sunday and then took care of the pepper part on the night I wanted to serve them for dinner. It cut down on weeknight prep time which made it a great weeknight meal.
Fantastic Recipe! What a colorful way to serve potatoes. I made the stuffing as directed and after a taste test, decided to go with SReiff's suggestion to add Worcestershire Sauce. Bergy's photo included the stem on the peppers, and I kept the stem on also. That made it a little easier to maneuver the potatoes on the baking sheet, and I think that would also be helpful if grilling the peppers. I used a potato masher to break up the cooked potato then added the other stuffing ingredients. My peppers tended to tip to the side, and I may shave a slice off the back of the peppers next time so they don't tip over. I was a little worried that there was too much gouda, but it was the perfect amount. I wasn't sure if the parsley should be fresh or dried, so I used fresh parsley. Thanks so much for a great recipe -- it was a big hit at dinner last night.
I am not sure if I can give this a true rating since I made this when I was trying to empty out my fridge, and I did not have all the ingredients, but it was still fabulous! I used cheddar instead of gouda, I used red onion instead of green, and I did not have sour cream, so I used about a 1/4 cup light mayo, I also did not have Greek, so I used just regular seasoning salt. I had to bake them since it was raining, and I did not have the foil to cover them!!! Despite all of these setbacks, we LOVED this recipe and will try it again for sure! Thanks so much!
Excellent recipe I did a few things a bit differently - I did not blanch the peppers, I like them still crunchy, Used mashed potatoes cut back on the cheese and no butter. It isn't that I wouldn't have loved the whole amount but I am trying to cut back where I can..I used the Greek seasoning and added a bit of Alder smoked salt. Covered the peppers with foil baked for 20 minutes at 350, uncovered for 10 to brown them Served with BBQ Prawns & oven roasted asparagus - Thanks Marsha the potato stuffed peppers were the jewel in the crown of a super dinner
very good. I used chedder cheese and one red and one yellow pepper, I also cut the skin from one potatoe and added that... this is a keeper dh wanted to give it 10 stars. will cut bottom off to have the sit correctly in glass pan but otherwise delicious
Served this for friends & family . . . huge hit! Will definitely make again & again!
This was super fantastic! I was planning on using green bell peppers, because I had them, only to find that 2 of the 3 were bad, so I used one green, one yellow, and stuffed on of the potato skins. Both the pepper and the potato were fantabulous! My very picky 2 year old even liked it! I will make this again.
These were delicious! I did not have enough gouda so I did half gouda, half swiss. We threw them on the grill for about 5 minutes to char the skin, then finished them in the oven. Everyone loved them! My husband thinks that corn would be a good addition, so we may add that next time. But they are great as is!
We really enjoyed these stuffed peppers. Will definitely make these again. Personal preference, will probably reduce the cheese amount. Very good but alot of cheese. I also left out the butter - again, just to reduce the fat a little. Excellent flavor and very nice side dish or even main dish. Thanks for sharing!