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.

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Recipe Summary

prep:
20 mins
cook:
32 mins
additional:
20 mins
total:
1 hr 12 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Sauce:
Potatoes:

Directions

Instructions Checklist
  • Mix sour cream, salsa verde, and cilantro together in a bowl until sauce is evenly mixed; refrigerate.

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  • 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

277 calories; protein 10.4g; carbohydrates 27.2g; fat 14.8g; cholesterol 38.1mg; sodium 351.3mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/25/2017
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. Read More
(2)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/25/2017
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. Read More
(2)
Rating: 5 stars
02/15/2017
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! Read More
(1)
Rating: 5 stars
08/09/2020
Really good. Husband and I both loved them. Read More
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