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blue cheese mashed potatoes stuffed peppers
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blue cheese mashed potatoes stuffed peppers

creamy blue cheese mashed potatoes mixed with fresh herbs and spices stuffed inside roasted peppers and wrapped in thick cut bacon. Served with creamy ranch dressing and hot honey butter.
Prep Time30 minutes
Cook Time1 hour
Course: Side Dish
Cuisine: canadian
Keyword: bacon, BBQ ranch, blue cheese, hot honey butter, mashed potato, side, smoked, stuffed pepper
Servings: 8 people

Ingredients

  • 3 medium russet potatoes
  • 1/3 cup crème fraiche
  • 1/4 cup milk
  • 1/3 cup blue cheese crumbled
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 tsp cayenne pepper
  • 1/3 cup scallions finely chopped
  • 6-8 poblano or mini peppers
  • 6-8 slices bacon
  • toothpicks

to serve

  • ranch dressing
  • hot honey butter or warmed honey optional
  • extra blue cheese crumbles
  • scallions garnish

Instructions

  • Start by making the mashed potatoes: I like to peel and chop the potatoes into small cubes to speed up the cooking. Bring a large pot of water to a boil, once boiling salt the water and drop in the cubed potatoes. Cook until soft and able to pierce easily or mash with a fork. About 10 minutes. Strain and let cool.
  • In the meantime Broil the peppers in the oven until charred on all sides. Be sure to flip once the top side blisters. Once all the sides are black and blistered remove from the oven and cover with aluminum foil for about 5 minutes. Peel the skin off the peppers and set aside.
  • Mash the potatoes until there are almost no clumps. Mix with the crème fraiche, milk, spices, blue cheese and scallions. Taste and adjust seasoning if needed.
  • Preheat the smoker to 275 degrees F or oven to 350 degrees F.
  • Use a knife to make an incision to cut open each pepper. Use a small spoon to scoop out the seeds and clean out the inside. Spoon the mash potato filling inside each pepper until its overfilled. Finally, wrap 1 slice of bacon around each pepper as tight as you can and secure with a toothpick.
  • Smoke for 2 hours until the bacon is fully cooked and crispy or bake for 40-45 minutes until the bacon is fully cooked.
  • To serve: spoon ranch dressing across the bottom of the plate and place each pepper overtop. Garnish with hot honey, blue cheese crumbles, and chopped scallions. Enjoy!

Notes

If time allows, cool the mashed potatoes in the refrigerator for 20 minutes before stuffing in the peppers. 
To make ahead of time: refrigerate fully assembled peppers with bacon (same day only) and cook as instructed once ready.