Save My aunt brought these to a potluck years ago, and I watched people go back for seconds without even realizing what they were eating. When she finally told me the secret was funeral potatoes stuffed into peppers, something clicked. It felt like taking comfort food and making it feel fancy enough for company, which is exactly the kind of cooking magic I wanted to master.
I made this for my coworkers' birthday lunch, stuffing them the night before and just popping them in the oven at work. The smell that filled the break room was absolutely wild. Someone actually asked if I was running a restaurant from my desk.
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Ingredients
- Bell peppers, 6 large, any color: The vessel and the star. Pick colors based on mood or mood based on what's in your produce drawer.
- Hash brown potatoes, 3 cups frozen and thawed: They stay tender and don't dry out the way fresh shredded potatoes sometimes do.
- Sour cream, 1 1/2 cups: This is what makes the filling creamy without being heavy.
- Cheddar and Monterey Jack cheese, 1 cup each: Sharp cheddar brings bite, Monterey Jack melts like a dream and keeps things smooth.
- Condensed cream of chicken soup, 1 can: Yes, it's a shortcut, but it's the binding agent that holds everything together beautifully.
- Cornflakes, 1 1/2 cups crushed: They get crispy and golden in a way that feels nostalgic without trying too hard.
- Onion, garlic, butter, and seasonings: The foundation that keeps this from tasting one dimensional.
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Instructions
- Set the stage:
- Preheat your oven to 375°F and grease a 9x13 inch baking dish. Stand those hollowed out peppers upright like little edible bowls waiting to be filled.
- Build the base:
- Melt butter in a skillet and cook your diced onion until it softens and starts to smell amazing, about 4 minutes. Add the garlic and let it warm through for just a minute, then set aside.
- Mix the magic:
- In a large bowl, combine your thawed hash browns with that sautéed onion and garlic, then fold in the sour cream, both cheeses, the condensed soup, the rest of the melted butter, and your seasonings. Stir until everything is evenly coated and creamy.
- Fill with care:
- Spoon the potato mixture into each pepper, pressing down gently so it settles and fills all the gaps. Don't cram it, just let it find its level naturally.
- Crown them:
- Toss your crushed cornflakes with melted butter so they're evenly coated, then sprinkle generously over each pepper top for that signature crunch.
- Bake low, then high:
- Tent loosely with foil and bake for 30 minutes to let everything heat through and the peppers soften. Remove the foil and bake another 10 minutes until the topping turns golden and the peppers start to collapse just slightly at the edges.
- Rest and serve:
- Let them cool for 5 minutes before serving so they hold together when you move them. A sprinkle of fresh chives at the end adds brightness you didn't know you needed.
Save My grandmother saw me making these and sat at the kitchen counter telling me stories about the original funeral potatoes her mother used to make. Somehow turning that old-school comfort dish into something new felt like honoring where it came from while making it my own.
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Why This Became a Go-To
After the third time I made these for a gathering, I realized people weren't just eating them, they were actually raving about them. It hits that sweet spot between feeling like a special main dish and being approachable enough that even the skeptics take a serving.
The Topping Makes All the Difference
I've experimented with panko breadcrumbs and crispy onion strings, and while they're good, the cornflakes create this texture that feels nostalgic and stays crispy even after sitting for a bit. The butter coating is essential because it keeps them golden and prevents that stale cereal taste.
Flexibility Without Losing Your Way
This recipe is forgiving in ways that matter. You can use any bell pepper color you want, swap the soup base if you're vegetarian, even add bacon if you're feeling it. The bones of the dish stay solid no matter what you do to it.
- Prep the peppers and fill the mixture the day before, then bake right before serving for an easy weeknight dinner.
- Leftover filled peppers reheat beautifully in a 350°F oven for about 15 minutes, covered loosely with foil.
- This feeds 6 people as a main dish, or 8 to 10 if you're serving it alongside other sides.
Save This dish has become my answer when someone asks what to bring or what to make when you want people to feel taken care of. There's something about serving food that tastes like home that makes everything feel a little warmer.
Recipe Questions
- → Can I use different types of cheese?
Yes, feel free to substitute cheeses like mozzarella or gouda to suit your taste preferences.
- → How do I make this dish vegetarian-friendly?
Use cream of mushroom soup instead of cream of chicken and ensure any added toppings comply with vegetarian guidelines.
- → What can I use instead of cornflakes for the topping?
Panko breadcrumbs or crushed crackers work well as crunchy alternatives to cornflakes.
- → Can this be prepared ahead of time?
Yes, you can assemble the stuffed peppers in advance and refrigerate before baking to save time.
- → How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days and reheat thoroughly before serving.
