These roasted and stuffed peppers get added indulgence from bacon, cheese, and potatoes. This recipe was part of a contest for Potatoes USA developed and cooked by Jenny Aleman, Nashville Nosher, and Arizona Dessert Flower.
Ingredients
Sauce
- ½ cup sour cream
- ¼ cup salsa verde
- 1 tablespoon chopped fresh cilantro
Potatoes
- 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
Directions
Step 1
Mix sour cream, salsa verde, and cilantro together in a bowl until sauce is evenly mixed; refrigerate.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Mix 1/2 of the bacon, red bell pepper mixture, Cheddar cheese, milk, and butter into the potatoes; mash until well blended.
Step 8
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 (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 277 | |
% Daily Value * | |
Total Fat15g | 19% |
Saturated Fat8g | 40% |
Cholesterol38mg | 13% |
Sodium351mg | 15% |
Total Carbohydrate27g | 10% |
Dietary Fiber5g | 16% |
Total Sugars4g | |
Protein10g | |
Vitamin C87mg | 435% |
Calcium128mg | 10% |
Iron2mg | 9% |
Potassium797mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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