Barbecue Stuffed Peppers and Cheesy Potatoes

Mexican-Inspired Vegetarian Barbecue Side Dish Recipes

© Jill Harris

Jul 11, 2009

With a little preparation, a main dish and side dishes can be cooked on the barbecue at the same time for an easy casual supper. These pepper and potato side dishes complement other, simpler vegetable sides with the twist of rich creamy fillings.

Barbecue Stuffed Nacho Peppers Recipe

Makes 4 servings.

Ingredients:

• 2 medium poblano peppers
• ½ (250 gram) container or brick of cream cheese, softened
• 2 cups tortilla chips, crushed

Directions:

1. Wash the poblanos. With a sharp knife, carefully cut around the step of the peppers and remove the top. Keep the top in one piece – it will be used later to keep the filling inside.
2. Remove the seeds with a spoon or a knife, being careful not to slice through the sides of the pepper.
3. In a small bowl, mix the crushed tortilla chips with the softened cream cheese.
4. Stuff half the filling into each of the peppers.
5. Replace the lids of the peppers.
6. Barbecue or grill over medium heat for about 10 minutes, turning halfway through.
7. Let stand 2 minutes or until cool enough to handle.
8. Cut horizontally into 1-inch discs and serve.

Cheesy Stuffed Potatoes Recipe

Makes 4 servings.

Ingredients:

• 4 baking potatoes, washed and scrubbed
• Choice of fillings, below

Filling ingredients:

Cheddar-pimento

• 2 tbsp. per potato Sharp cheddar cheese
• 2 tbsp. per potato pimento dip mix or salsa

Savory Garlic and Onion

• ½ onion and 2 cloves garlic, sautéed garlic and onions in butter and
• 1-2 tbsp. cream cheese per potato

Bacon Bits and Chives

• Vegetarian (fake) bacon bits and snipped chives
• Top with sour cream

Directions:

1. Poke holes in the potatoes with a fork to allow steam to escape during cooking.
2. Microwave for 4 minutes at 60% power.
3. Handle the potatoes carefully; they will be extremely hot.
4. When cool enough to handle, place the potatoes on a cutting board. Leaving about an inch at the end, carefully slice them lengthwise, about ¾ of the way through. Do not cut through the other side!
5. Carefully slide a spoon into the lengthwise cut and scoop out about an inch deep of potato. Try not to rip too much of a hole in the skin of the potato. The skin keeps the filling in.
6. In a small bowl, prepare one of the fillings.
7. Scoop 1/3 of the filling into each of the potatoes, trying not to rip the skin.
8. Wrap the potatoes in tinfoil, ensuring the end of the tinfoil meet at the top so that the filling doesn’t leak out the bottom and on to the barbecue.
9. Grill over medium heat for 15-20 minutes.
10. Top with sour cream before serving.

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