Funeral Potatoes Stuffed Peppers (Printable Version)

Creamy cheesy potatoes filled inside sweet bell peppers for a satisfying and comforting main course.

# What You'll Need:

→ Vegetables

01 - 6 large bell peppers (any color), tops removed and seeds hollowed
02 - 1 medium yellow onion, finely diced
03 - 2 cloves garlic, minced

→ Potatoes

04 - 3 cups frozen shredded hash brown potatoes, thawed

→ Dairy

05 - 1 1/2 cups sour cream
06 - 1 cup shredded sharp cheddar cheese
07 - 1 cup shredded Monterey Jack cheese
08 - 6 tablespoons unsalted butter, divided
09 - 1 can (10.5 ounces) condensed cream of mushroom soup

→ Seasonings

10 - 1/2 teaspoon kosher salt
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon paprika

→ Topping

13 - 1 1/2 cups cornflakes, lightly crushed
14 - 2 tablespoons fresh chives, chopped (optional)

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish and arrange hollowed bell peppers upright inside.
02 - Heat 1 tablespoon butter in a large skillet over medium heat. Add diced onion and cook until softened, approximately 4 minutes. Stir in minced garlic and cook for 1 minute longer. Remove from heat.
03 - In a large mixing bowl, blend thawed hash brown potatoes, sautéed onion mixture, sour cream, both cheeses, condensed soup, remaining 5 tablespoons melted butter, salt, pepper, and paprika until fully incorporated.
04 - Distribute potato mixture evenly among bell pepper cavities, gently pressing down to ensure complete filling.
05 - Combine crushed cornflakes with 2 tablespoons melted butter in a small bowl. Distribute topping evenly over each stuffed pepper.
06 - Cover baking dish loosely with aluminum foil. Bake for 30 minutes.
07 - Remove foil and continue baking for 10 additional minutes until cornflake topping achieves golden color and peppers become tender.
08 - Allow dish to cool for 5 minutes. Garnish with fresh chives if desired before plating.

# Expert Tips:

01 -
  • It sneaks vegetables into a dish so creamy and cheesy that even skeptics won't notice they're eating their greens.
  • One pan, no fussy sides needed, and it feeds a crowd without making you feel like you're cooking all day.
  • The crispy cornflake topping gives you that irresistible texture contrast every bite, like a secret weapon hidden on top.
02 -
  • Squeeze the moisture out of your thawed hash browns or your filling will be soupy and sad, not creamy and luxurious like it should be.
  • Don't skip sautéing the onion and garlic first, because raw onion will stay harsh and undercooked even after 40 minutes in the oven.
03 -
  • Use freshly shredded cheese if possible, because pre-shredded cheese has anti-caking agents that prevent it from melting into that silky, cohesive filling you're after.
  • If your peppers keep tipping over in the baking dish, slice a thin piece off the bottom of each one so they sit flat and stable.
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