Creamy Stuffed Bell Peppers (Print Version)

Bell peppers stuffed with a creamy, cheesy potato blend, baked for a comforting main dish.

# 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 - 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, melted
09 - 1 can (10.5 ounces) condensed cream of chicken soup or cream of mushroom soup for vegetarian option

→ 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 for garnish

# How to Make It:

01 - Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and arrange hollowed bell peppers upright inside.
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. 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, 3 tablespoons melted butter, salt, pepper, and paprika. Mix until well blended.
04 - Spoon potato mixture evenly into each bell pepper, pressing down gently to ensure proper filling.
05 - In a small bowl, toss crushed cornflakes with 2 tablespoons melted butter. Sprinkle mixture evenly over the tops of the stuffed peppers.
06 - Tent 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 dish to cool for 5 minutes before serving. Garnish with fresh chives if desired.

# Additional Tips::

01 -
  • It takes the creamy, cheesy comfort food everyone knows and loves, then wraps it in a roasted pepper that makes the whole thing feel a little fancier without any extra effort.
  • One dish feeds a crowd and looks impressive enough for company, but tastes homey enough that people will ask for the recipe before they even finish eating.
02 -
  • Squeeze your thawed hash browns dry with a clean kitchen towel before mixing—I learned this the hard way when my first batch turned into a watery mess that no amount of baking time could fix.
  • Don't skip the foil tent in the first stage of baking; it keeps the peppers from getting papery while the filling comes up to temperature, and that makes the final product so much more tender and delicious.
03 -
  • Don't crush the cornflakes in a food processor or you'll end up with powder; put them in a zip-top bag and crush them by hand with a rolling pin for actual crunch that survives baking.
  • The condensed soup is your secret weapon here—it adds richness and prevents the filling from drying out, so resist the urge to skip it or replace it with something lighter, because that's what makes this special.
Go Back