Stuffed Fire-kissed Peppers With Potato Mash

Total Time: 1 hr 50 mins Preparation Time: 1 hr 30 mins Cook Time: 20 mins

Ingredients

• 4 large potatoes
• 1 3/4 cups sour cream
• 1/4 cup milk
• 1/4 cup shredded gouda cheese
• 1/4 cup shredded muenster cheese
• 1/4 cup buttered bread crumb
• 1/4 cup sliced green onion, bottoms (reserve sliced green tops for garnish)
• 1 1/2 teaspoons salt
• 3/4 teaspoon black pepper
• 3 red bell peppers

Recipe

• 1 build a two-zone fire using kingsford® charcoal briquets by situating the coals on only one side of the grill, leaving the other side void.
• 2 wash and wrap potatoes in aluminum foil. place potatoes over indirect heat and close the grill lid. cook the potatoes at 400°f for 1 1/2 hours.
• 3 remove the potatoes for the grill and scoop potato pulp out of the skins into the bowl. add remaining ingredients, except for the peppers, mash and mix well. set aside.
• 4 cut red bell peppers in half and remove the pulp and seeds. fill the peppers with the potato mixture. place the stuffed peppers over indirect heat at 400°f, close the grill lid, and cook for 15 minutes. move the peppers to direct heat for 5 minutes or until the peppers start to blister. remove to serve immediately.
• 5 garnish with green onion tops and brisket drippings.