Red Peppers Stuffed with Mashed Cream Potatoes

As I looked through Southern Living, looking for bell pepper recipes, I spotted a recipe that had to be a winner.  After all, it had creamy mashed potatoes in red and orange peppers.  Some seasoning and sour cream and you know you had a success.  Almost forgot, there is cheese also.....it was satisfying.

Potato-Stuffed Grilled Bell Peppers


Ingredients

4 large baking potatoes (about 3 1/2 to 4 pounds)

1 red bell pepper

1 orange bell pepper

1 (16-ounce) (8 ounce) container sour cream

1/2 cup shredded Gouda cheese Cheddar

1/4 cup sliced green onions

3 tablespoons butter

3 tablespoons chopped fresh flat-leaf parsley

3/4 teaspoon salt

1/2 teaspoon ground pepper

1/4 teaspoon paprika

Method:

Pierce each potato 3 to 4 times with a fork, and place directly on oven rack.  (I boiled the potatoes for lack of time.)

Bake at 450° for 1 hour and 30 minutes. Let cool slightly, about 15 minutes.

Peel potatoes, cut into one inch pieces and boil for 20 minutes.

Cut bell peppers in half lengthwise, cutting through stems and keeping intact. Remove and discard seeds and membranes; rinse and pat dry. Set aside.

Cut baked potatoes in half. Mash potato pieces into a large bowl.

 Add sour cream and next 6 ingredients to pulp, blending well with a fork or potato masher.

I had about 8 button mushrooms which I cut up and fried and added to the sour cream mixture.

Spoon potato mixture evenly into bell pepper halves. Sprinkle with paprika.

Baked at 375 degrees for 25 minutes/

Southern Living, MAY 2005

Linked to Tidy Mom and Tasty Tuesday and Gluten Free Wednesdays.