Grilled Twice Baked Potato Stuffed Peppers


3 large baking potatoes
3 large bell peppers any color
1/2 cup crumbled bacon
1/2 cup sour cream
3 tablespoon butter melted
1 1/2 cups Borden® Triple Cheddar Shredded Cheese
3 green onions chopped
1/2 teaspoon garlic powder


1.Preheat the oven to 400°F and wash the potatoes under cool water. Dry them and prick them each a few times with a fork. Place the potatoes on the middle rack of the oven and bake for 45 minutes to 1 hour (or longer depending on the size of the potato). When done, the potato should be very soft when gently squeezed. Remove them from the oven and allow to cool enough to handle.

2.While the potatoes bake, slice each pepper in half from stem downward. Use a spoon to scrape out the seeds and membranes.

3.Once the potatoes are cool enough to handle, slice each one in half and scoop out the flesh into a medium bowl. Add the bacon, sour cream, butter, cheese, green onions, and garlic powder. Mix gently to combine. Add salt and pepper to taste. Scoop the potato mixture into the peppers evenly, being sure to press it into all of the cavity.

4.Preheat the grill to medium heat (about 350°F) and place the peppers on. Cook with the lid closed for 15 to 20 minutes or until the pepper is starting to char and the mixture is heated through and just bubbling around the edges. Serve warm.

Recipe Notes

No grill? Finish in the oven at 350°F for about 20 minutes.




6 Boneless Chicken Breasts
3 Tablespoons of Mayonnaise or Dressing
1/3 Cup Dijon Mustard
1/4 Cup Honey
1 1/2 teaspoons Soy Sauce
1 tablespoon Lemon Juice


1.Mix together Dijon, Honey, Soy Sauce and Lemon juice.

2.Remove 3 tablespoons of the Honey Mustard Sauce and set aside.

3.Mix the chicken breasts with the marinade and let sit up to 4 hours in the fridge.

4.Preheat the grill to medium and grill the chicken 6-7 minutes per side or until juices run clear and the chicken reaches 170 degrees.


1.Add 3 tablespoons of mayo or dressing to the reserved Honey Mustard Sauce

2.Drizzle over chicken breasts and enjoy!


Community Health Services of Union County, Inc. 

Call Us:  704-296-0909

Gluten Free Blueberry Crumb Bars

1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon fine sea salt
3 cups gluten-free all-purpose flour (or regular all-purpose flour)
1 teaspoon xanthan gum
1 cup cold butter, cubed
1 egg, beaten
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup granulated sugar
1 heaping Tablespoon cornstarch


1.Pre-heat oven to 375 degrees and grease or spray a 9x13 baking dish with non-stick spray.

2.In a large bowl, combine 1 C sugar, baking powder, salt and flour. Using a pastry cutter or fork, cut in the butter until the butter is pea-sized or smaller.

3.Mix in the beaten egg and use a spoon or your hands to bring the dough together until. Transfer half of the dough to the prepared baking dish and press in to form an even layer of crust.

4.In a medium bowl, combine blueberries, lemon zest, lemon juice, 1/2 cup sugar and cornstarch. Mix well to combine and spread on top of the dough pressed into the pan. Crumble the remaining dough over the blueberry mixture to form a crumb topping.

5.Bake at 375 degrees for 45- 50 minute. Cool before slicing.