Funeral Potatoes Stuffed Peppers

My cousin Sarah brought these to a church potluck three years ago, and I watched people go back for thirds without even knowing what they were eating. When I finally asked, she laughed and said funeral potatoes had gotten a makeover, stuffed right into bell peppers like little edible vessels. That day, I realized comfort food doesn't need permission to evolve, and sometimes the best dishes are born from someone just thinking, what if we did this differently?

I made this for a dinner party on a rainy November evening, and my friend Marcus said it was the first time he'd felt genuinely comforted by food in months. He sat there picking at every last corner of the pepper skin, and I realized that sometimes cooking isn't about impressing anyone, it's about feeding someone's whole mood.

Ingredients

• Bell peppers (6 large, any color): Their natural sweetness balances the richness of the filling, and different colors look stunning on the plate. Choose peppers with flat bottoms so they won't tip over in the baking dish.
• Frozen shredded hash brown potatoes (3 cups, thawed): This is the backbone of your filling, saving you the chopping and shredding that would take forever. Thaw them completely and squeeze out any excess moisture so your filling doesn't get watery.
• Sour cream (1 1/2 cups): It's what makes funeral potatoes legendary, adding a slight tang that keeps the dish from feeling one-note and rich.
• Sharp cheddar and Monterey Jack cheese (1 cup each): The cheddar brings boldness while Monterey Jack melts silky smooth. Shred them fresh if you can, as pre-shredded cheese sometimes refuses to meld properly.
• Condensed cream of chicken soup (10.5 oz can): Don't skip this ingredient even if it seems old-fashioned. It's a flavor amplifier and a binding agent that holds everything together beautifully.
• Butter (6 tbsp total): Use unsalted so you control the saltiness, and let it melt fully into whatever you're mixing it with.
• Yellow onion and garlic (1 medium, 2 cloves): Sauté these first to soften their raw edges, which changes the entire flavor profile of the filling.
• Cornflakes (1 1/2 cups, lightly crushed): Crush them by hand so some pieces stay chunky. That texture is what makes people ask what that golden stuff on top is.
• Kosher salt, black pepper, paprika (1/2 tsp each): The paprika adds color and a whisper of smokiness that elevates the whole dish without announcing itself.

Instructions

Get your oven and dish ready:

Preheat to 375°F and lightly grease your 9x13-inch baking dish with butter or cooking spray. Stand your hollowed peppers upright in the dish like little soldiers waiting for their filling.

Wake up the aromatics:

Melt 1 tablespoon of butter in a large skillet over medium heat, then add your diced onion. Cook until it turns translucent and soft, about 4 minutes, then add the garlic and cook for just 1 minute more until the whole kitchen smells incredible.

Build the creamy base:

In a large bowl, combine your thawed hash browns, that perfect sautéed onion and garlic mixture, sour cream, both cheeses, the condensed soup, 3 tablespoons of melted butter, salt, pepper, and paprika. Stir until everything is evenly coated and no streaks of white remain.

Fill your peppers generously:

Spoon the potato mixture into each pepper, pressing down gently as you go so it's packed but not compressed. You want it snug enough to stay put but still fluffy enough to be tender when it bakes.

Add the golden crown:

Toss your lightly crushed cornflakes with 2 tablespoons of melted butter in a small bowl until they're coated, then sprinkle evenly over the tops of the stuffed peppers. This is what gives you that irresistible crunch.

Bake with a gentle hand:

Tent the dish loosely with foil and bake for 30 minutes. The foil keeps everything moist while the peppers start to soften. Then remove the foil and bake for another 10 minutes until the topping turns golden and the peppers are tender when you poke them with a fork.

Rest before serving:

Let everything cool for 5 minutes so the peppers set slightly and you won't burn your mouth. Scatter fresh chives on top if you have them.

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There's something almost ceremonial about pulling this dish out of the oven, watching steam rise off those golden-topped peppers and realizing you've made something that tastes both familiar and completely new. It's the kind of meal that makes people slow down and actually enjoy what's in front of them.

Why This Twist Works

Funeral potatoes are already beloved at potlucks and family dinners, but they're usually served as a side that people eat with a spoon. Putting that same creamy, cheesy goodness inside a roasted bell pepper transforms it into a main dish that feels intentional and complete. The pepper becomes edible, the filling gets structure, and somehow the whole thing tastes even better because every component has a purpose.

Making It Vegetarian or With Meat

The base recipe as written is vegetarian if you use cream of mushroom soup instead of cream of chicken, and honestly, mushroom soup adds an earthy depth that's just as satisfying. If you want to add meat, cooked bacon or diced ham stirred into the filling right before you spoon it into the peppers will make it heartier without overwhelming the other flavors.

The Little Details That Matter

The cornflake topping might seem like a small choice, but it's the difference between a good dish and one people remember. Some people use panko breadcrumbs instead, which is fine if you prefer a more delicate crunch, but cornflakes have a nostalgic sweetness that echoes the creaminess below. The paprika isn't just for color, either, it adds a subtle warmth that ties everything together without making anyone ask what that spice is.

• If you're making this ahead, you can fill the peppers and refrigerate them up to 24 hours before baking, just add a few extra minutes to the cooking time.
• Choose peppers that are roughly the same size so they cook evenly and look intentional on the plate.
• This dish reheats beautifully, so don't hesitate to make it for a crowd or to have leftovers waiting.

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This is the kind of dish that quietly becomes a tradition the moment you make it. Serve it with a crisp salad and good company, and watch people come back for more without needing an explanation.

Recipe FAQs

→ Can I make this dish vegetarian?

Yes, swap the cream of chicken soup with cream of mushroom soup to maintain the creamy texture while keeping it vegetarian.

→ What peppers work best for stuffing?

Large sweet bell peppers of any color are ideal, as they hold the filling well and soften nicely during baking.

→ How do I achieve a crunchy topping?

Use crushed cornflakes mixed with melted butter sprinkled atop the filling before baking for a golden, crispy finish.

→ Can I add meat to this dish?

Yes, cooked bacon or diced ham can be mixed into the filling for added savory flavor and protein.

→ What side dishes pair well with these stuffed peppers?

A crisp green salad and a dry Riesling complement the rich and creamy textures in this dish wonderfully.