The Kofford Family relocates to Colorado after 40 years as Californians. In December of 2007, Grandma Lorraine is diagnosed with Stage 4 brain cancer. Sadly, she passed away on Dec. 26th, 2008 after a year long courageous battle. Follow our journey as we keep Lorraine's memory alive, and as we learn to appreciate that each day we are given, is a gift to be enjoyed!

“Nobody can go back and start a new beginning, but anyone can start today and make a new ending.”
~Maria Robertson

Thursday, March 26, 2009

Pepper Potatoes...

You've heard me say it before, I am NOT in any way shape or form, a chef or cook; nor do I contain any culinary skill whatsoever. So, when I find a recipe that I can actually execute, I feel compelled to share with you these successes, even the small ones. If it is not a store bought meal, if I make it with my own ingredients, AND people actually eat it, I consider it a success! :-)

Here's an easy side dish for spring grilling!

Potato-Stuffed Grilled Bell Peppers from Southern Living

"Think twice baked potatoes, except the potatoe mixture is stuffed into a bell pepper half. The peppers roast and char on the bottom, imparting a wonderful sweet flavor, while the upper edges stay crisp-tender. Don't forget to bake the potatoes before the guests arrive."

4 large baking potatoes (about 3 1/2 -4 lbs.)
4 large red bell peppers
1 (16 ounce) countainer sour cream
1/2 cup shredded Gouda cheese
1/4 cupsliced green onions
3 tablespoons butter
3 tablespoons chopped fresh flat leaf parsley
3/4 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon paprika

Bake potatoes ahead of time and allow to cool until easily handled. Cut peppers in half lengthwise cutting through stems and keeping intact. Remove and discard seeds and membranes; rinse and pat dry. Set aside.

Cut baked potaotes in half. Scoop out pulp into a large bowl, discarding shells. Add sour cream and next 6 ingredients to pulp, blending well with a fork or potatoe masher. Spoon potatoe mixture evenly into pepper halves. Sprinkle with paprika.

Grill peppers, covered with grill lid over mediim high heat for 18 minutes or until peppers are blistered and potatoe mixture bubbles around edges. Serve immediately.

Yummy, easy, and shows well with colored peppers! Enjoy! :-)


Lazy Mom Leslie said...

Oh Denise! After seeing those peppers I can't believe you anymore when you say you aren't a cook! They are just beautiful!

Anita said...

I'm with Leslie, those peppers are gorgeous!
I may have to tweak the recipe a bit, not sure about the type of cheese,but I think they would great to serve, and we could use a new side dish!

Faith said...

Mmmm, those look really yummy. I'm impressed!!

Kim said...

Denise, you rock my socks! Look delicious!

Taryn said...

Those look delicious! I will have to try it when peppers go on sale again. I LOVE bell peppers.

(I am loving the storm too! So beautiful.)

blessedmomto7 said...


Lucy Marie said...

Yum! I will have to try this soon. I also don't believe you when you say you aren't a good cook. It looks great to me.

Melissa said...

So pretty!