Funeral Potatoes Bell Peppers (Printer-friendly)

Creamy potatoes and cheese blend fills tender bell peppers for a satisfying, flavorful main course.

# What You'll Need:

→ Vegetables

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

→ Potatoes

04 - 3 cups frozen shredded hash brown potatoes, thawed

→ Dairy

05 - 1½ 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 chicken soup, or cream of mushroom for vegetarian

→ Seasonings

10 - ½ teaspoon kosher salt
11 - ½ teaspoon black pepper
12 - ½ teaspoon paprika

→ Topping

13 - 1½ cups cornflakes, lightly crushed
14 - 2 tablespoons chopped fresh chives, optional garnish

# How To Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish and arrange hollowed bell peppers upright in the dish.
02 - In a large skillet over medium heat, melt 1 tablespoon butter. Add diced onion and cook until softened, approximately 4 minutes. Add minced garlic and cook for 1 minute more, then remove from heat.
03 - In a large mixing bowl, combine thawed hash brown potatoes, sautéed onion and garlic, sour cream, cheddar cheese, Monterey Jack cheese, condensed soup, remaining 4 tablespoons melted butter, salt, pepper, and paprika. Mix until thoroughly blended.
04 - Spoon potato mixture evenly into each bell pepper, pressing down gently to ensure adequate filling.
05 - In a small bowl, toss crushed cornflakes with 2 tablespoons melted butter. Sprinkle evenly over the tops of the stuffed peppers.
06 - Tent the baking dish loosely with aluminum foil and bake for 30 minutes.
07 - Remove foil and bake for an additional 10 minutes until the topping is golden brown and peppers are tender.
08 - Allow to cool for 5 minutes before serving. Garnish with fresh chives if desired.

# Expert Advice:

01 -
  • The creamy potato filling tastes like a warm hug, but the bell pepper wrapper keeps things elegant enough for actual dinner guests.
  • You can prep everything the morning of and just slide it into the oven before people arrive, which is basically witchcraft.
  • Vegetarians get their moment too, and even the meat-eaters forget they're missing bacon.
02 -
  • If your peppers seem too firm after thirty minutes with foil, the issue is usually that your oven runs cool; give them another five minutes before removing the cover rather than rushing it.
  • The potato filling thickens as it cools, so if it looks slightly loose when you spoon it in, that's actually perfect, not a mistake.
03 -
  • Cut the peppers with a thin knife at a slight angle to create a stable, flat base so they don't tip over while baking.
  • If your peppers keep tipping, don't fight it—arrange them snugly against each other or use crumpled foil as tiny anchors between them.
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