Funeral Potatoes Bell Peppers (Print Version)

Creamy, cheesy potato filling nestled inside sweet bell peppers for a comforting main.

# Components:

→ Vegetables

01 - 6 large bell peppers, any color, tops removed and seeds cleared
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 - 4 tablespoons unsalted butter, melted
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 unsalted butter, melted
15 - 2 tablespoons chopped fresh chives, optional garnish

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.
02 - Arrange hollowed bell peppers upright in the prepared baking dish.
03 - Melt 1 tablespoon butter in large skillet over medium heat. Add diced onion and cook until softened, approximately 4 minutes. Add minced garlic and cook for 1 minute additional. Remove from heat.
04 - In a large bowl, combine thawed hash brown potatoes, sautéed onion mixture, sour cream, cheddar cheese, Monterey Jack cheese, condensed soup, 3 tablespoons melted butter, salt, pepper, and paprika. Mix until thoroughly blended.
05 - Distribute potato mixture evenly among the bell peppers, pressing gently to compact filling.
06 - In a small bowl, toss crushed cornflakes with 2 tablespoons melted butter. Sprinkle mixture evenly over pepper tops.
07 - Cover baking dish loosely with aluminum foil. Bake for 30 minutes.
08 - Remove foil and bake for an additional 10 minutes until topping achieves golden color and peppers are tender. Allow to cool for 5 minutes before serving. Garnish with fresh chives if desired.

# Expert Advice:

01 -
  • It looks impressive on the table but comes together faster than you'd expect.
  • That creamy potato filling with the crispy cornflake topping is basically two textures of comfort in one bite.
  • People rarely guess it's vegetarian, which means happy surprises all around.
02 -
  • Thaw your hash browns before mixing, otherwise you'll end up with cold pockets in the filling that won't warm through properly.
  • Don't skip tenting with foil for that first half of baking, it keeps the peppers from getting a papery skin before the insides are done.
03 -
  • Cut the peppers straight across the top rather than diagonally, they'll sit more stably in the dish and look cleaner plated.
  • If your peppers are leaning or wobbly, cut a thin slice off the bottom to make them level before filling.
Return