Potato-stuffed bell peppers are an awesome, filling meal that you’ll definitely want to try.

The principle is pretty similar to the twice-baked potatoes we featured over the week of Saint Patrick’s Day. Essentially, we’re going to bake potatoes, mash them up with sour cream, cheese, and other ingredients, and stuff them into hollow bell peppers–but instead of baking them a second time, we’re going to put ‘em on the grill. Oh yeah! These are gonna be good, so let’s get right to it.

Ingredients:

• 3-4 bell peppers (either green or red will work) ~ $3-$4
• 3-4 large potatoes
• 1 Cup sour cream
• 1/4 – 1/2 Cup cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon parsley
• Paprika

The Process:

1. If you plan to grill your stuffed bell peppers on a charcoal grill, be sure to have a bed of hot coals ready before you reach Step 8. Otherwise, preheat your oven to 350 degrees.
2. Follow the steps we’ve outlined before to bake your potatoes first (poke them with forks and bake them in the microwave or oven).
3. While your potatoes bake, cut your bell peppers in half and hollow them out for stuffing.
   
4. When your potatoes are baked, let them cool until you can handle them comfortably.
5. Carefully remove the peels from the potatoes, and begin mashing the white potato innards in a bowl–just like our twice baked potatoes from a few weeks ago.
   
6. Mix all of your other ingredients–except the paprika–with the mashed potatoes.
   
7. Begin stuffing your potatoes into the hollowed bell peppers.  When you’ve thoroughly stuffed them with potatoes, sprinkle some paprika on top.
8. Now we head out to the grill! Place your stuffed bell peppers on the grill.  If you’re using a conventional oven, stick them on a cookie sheet on the middle rack of the oven at about 350 degrees.  Let them cook for anywhere from 30-60 minutes–depending on how “cooked” you want the bell peppers to be.  30 minutes will yield a relatively raw bell pepper; 60+ minutes will yield a cooked bell pepper and bubbly potatoes.  Both are really good.
   
9. When they’re done, pull them off the grill or out of the oven, let them cool for a minute, and serve ‘em up.

This recipe offers a great opportunity for vegetarians to grill out in the backyard on a warm, sunny day.  It will feed as many people as you want, and at only about $1-$2 per serving, it’s a value that’s pretty hard to beat.

Filed under: Recipes, Vegetarian Cooking

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