Sweet bell peppers filled with creamy potatoes, sharp cheeses, and a crunchy topping in a hearty dish.
# 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 - 1.5 cups sour cream
06 - 1 cup shredded sharp cheddar cheese
07 - 1 cup shredded Monterey Jack cheese
08 - 6 tablespoons unsalted butter, melted and divided
09 - 1 can (10.5 ounces) condensed cream of mushroom soup
→ Seasonings
10 - 0.5 teaspoon kosher salt
11 - 0.5 teaspoon black pepper
12 - 0.5 teaspoon paprika
→ Topping
13 - 1.5 cups cornflakes, lightly crushed
14 - 2 tablespoons fresh chives, chopped, for 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 a single layer.
02 - Heat 1 tablespoon butter in a large skillet over medium heat. Add diced onion and sauté for 4 minutes until softened. Stir in minced garlic and cook for 1 minute longer. Transfer to a separate bowl.
03 - In a large mixing bowl, combine thawed hash brown potatoes, sautéed onion and garlic mixture, sour cream, shredded cheddar cheese, shredded Monterey Jack cheese, cream of mushroom soup, 3 tablespoons melted butter, kosher salt, black pepper, and paprika. Stir until well incorporated.
04 - Divide the potato filling evenly among the six bell peppers, using a spoon to press mixture gently into each pepper until filled.
05 - In a small bowl, toss crushed cornflakes with 2 tablespoons melted butter. Distribute evenly across the top of each stuffed pepper.
06 - Tent the baking dish loosely with aluminum foil and bake for 30 minutes in the preheated oven.
07 - Remove foil and continue baking for 10 minutes until the topping turns golden brown and the peppers become tender.
08 - Allow the dish to cool for 5 minutes before plating. Garnish with fresh chopped chives if desired and serve while warm.
