Not Quite Potato Skins
Source of Recipe
MsTified @ SuzanneSomers.com
Level 1 ~ Pro/Fat // (MsTified), "One of my old favorite restaurant appetizers is potato skins. Although potatoes are a thing of the past, I still enjoy the taste of all the other goodies from them. This is a very easy and tasty snack. I'm not giving measurements since this really depends on how much you like to pile on! ;-)"
List of Ingredients
Fresh red peppers
crisp crumbled bacon
chopped green onion
shredded cheddar or cheese blend (I like to use Mexican blend)
Preheat oven to 375. Slice fresh red peppers lengthwise into 4-6 slices (removing seeds) depending on size of pepper. You want them large enough to put the fillings on. Lightly oil a baking dish and lay the pepper slices cut side up. Season lightly with salt and pepper. Bake for approximately 15 minutes until the peppers are tender but not mushy. Remove from oven and top with shredded cheese, green onion, and crumbled bacon. Return to oven and bake until cheese has melted. Serve with sour cream.
I just tried this with a little twist... I baked the peppers for about 15 min, then added a cube of cream cheese onto each one and baked again for 15 min, then I added the shredded cheese, onion, and bacon. Yum...
I'm gonna have to try them with the cream cheese -- sounds great! I made these the other night and stuffed them with a Mexican chicken filling -- AWESOME! The peppers are so good right now -- sweet and very tasty roasted! Lots of ingredients just waiting to stuffed!
Deb's notes: I had to bake them for about 25 minutes. I used canola oil to lightly oil the baking dish and we did not care for that, so I won't use canola in this again...