Bacon, cheese, and potatoes provide extra decadence to these roasted and filled peppers. This dish was created and prepared as a part of a contest for Potatoes USA by Jenny Aleman, Nashville Nosher, and Arizona Dessert Flower.
| Prep Time: | 20 mins |
| Cook Time: | 32 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 12 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ cup sour cream
- ¼ cup salsa verde
- 1 tablespoon chopped fresh cilantro
- 4 russet potatoes, peeled and chopped
- 8 poblano peppers
- 8 slices bacon
- ½ red bell pepper, diced
- ½ onion, diced
- 2 cloves garlic, minced
- ½ cup shredded Cheddar cheese
- ½ cup milk
- 3 tablespoons butter
Instructions
- Mix sour cream, salsa verde, and cilantro together in a bowl until sauce is evenly mixed; refrigerate.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool in a large bowl.
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil and place peppers on the baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 3 to 4 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reserve 1 tablespoon bacon grease in the skillet. Drain bacon slices on paper towels and chop.
- Combine red bell pepper, onion, and garlic in the skillet with reserved bacon grease; cook and stir over medium heat until vegetables are softened, 4 to 6 minutes.
- Mix 1/2 of the bacon, red bell pepper mixture, Cheddar cheese, milk, and butter into the potatoes; mash until well blended.
- Remove skins from the roasted poblano peppers. Make a small cut in each pepper and scrape out seeds. Stuff peppers with potato mixture and top with remaining bacon and sauce.
Nutrition Facts
| Calories | 277 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 5 g |
| Protein | 10 g |
| Saturated Fat | 8 g |
| Sodium | 351 mg |
| Sugars | 4 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
This was so great! I also stuffed the peppers topped with a little cheese and put them back in the oven until melted. Absolutely delicious, this will go on my rotation!
Really good. Husband and I both loved them.
This was excellent. My husband ate pepper and all, and he usually leaves the pepper and just eats the filling. The only question I had was that the recipe doesn’t say if you are supposed to put them back in the oven after filling them, but my potatoes and peppers were cooled off enough that I thought they would be better reheated a little. So I sprinkled the tops with more cheese and put them in a 350 oven for about 15 minutes or so. Then I put the cream topping and the rest of the bacon on after taking them out.
I made this for Valentines Day dinner and it was the bomb! I left a little of the charred skin on the peppers because we like it that way and added more cheese even though it wasn’t necessary. My timing was off and these ended up getting cold before the rest of my meal was done so I stuck them under the broiler for a few minutes right before serving and this was a nice touch as well. The stuffing got a nice golden crunch on the top layer. These were excellent! I had the privilege of spending time with the lovely ladies that created this recipe as it was being created so I thought maybe I was just being partial but hubs had no idea this was their recipe and he raved about it the rest of the night. He even asked if I made any extras so that he could take one to work and show off. 5 stars all the way!