Stuffed Fire-Kissed Peppers With Potato Mash

• 4 large potatoes
• 1 34 cups sour cream
• 14 cup milk
• 14 cup shredded gouda cheese
• 14 cup shredded muenster cheese
• 14 cup buttered bread crumb
• 14 cup sliced green onion, bottoms (reserve sliced green tops for garnish)
• 1 12 teaspoons salt
• 34 teaspoon black pepper
• 3 red bell peppers

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.
3. Place potatoes over indirect heat and close the grill lid.
4. Cook the potatoes at 400F for 1 1/2 hours.
5. Remove the potatoes for the grill and scoop potato pulp out of the skins into the bowl.
6. Add remaining ingredients, except for the peppers, mash and mix well.
7. Set aside.
8. Cut red bell peppers in half and remove the pulp and seeds.
9. Fill the peppers with the potato mixture.
10. Place the stuffed peppers over indirect heat at 400F, close the grill lid, and cook for 15 minutes.
11. Move the peppers to direct heat for 5 minutes or until the peppers start to blister.
12. Remove to serve immediately.
13. Garnish with green onion tops and brisket drippings.

potatoes, sour cream, milk, gouda cheese, muenster cheese, buttered bread, green onion, salt, black pepper, red bell peppers

Taken from www.food.com/recipe/stuffed-fire-kissed-peppers-with-potato-mash-499116 (may not work)