Funeral Potatoes Stuffed Peppers

My aunt brought these to a potluck in 2015, and I watched three people go back for seconds before I even got my first bite. Turns out, funeral potatoes—that creamy, cheesy casserole staple—could be transformed into something that felt both entirely new and deeply familiar. Stuffing them into roasted bell peppers seemed almost rebellious at the time, like giving tradition a gentle nudge forward. Now, whenever I make them, I'm reminded that some of the best dishes come from taking what you love and asking, what if we did this differently?

I made these for my daughter's soccer team fundraiser dinner, and something magical happened. The peppers came out of the oven golden and blistered, steam rising from their open tops, and the kitchen filled with this savory, buttery aroma that made everyone pause mid-conversation. One parent asked for the recipe before even tasting it—just from the smell alone. It became clear that this dish had the power to make people feel cared for, which is really what comfort food is supposed to do.

Ingredients

• 6 large bell peppers (any color): Choose peppers that are sturdy enough to hold filling without collapsing; I've learned that red or yellow peppers tend to be sweeter, while green ones add a subtle earthiness.
• 1 medium yellow onion, finely diced: The moisture from the onion releases into the filling, so don't skip sautéing it first—this prevents a watery dish.
• 2 cloves garlic, minced: Garlic mellows when cooked with the onions, becoming sweet and almost nutty in flavor.
• 3 cups frozen shredded hash brown potatoes, thawed: Thawing them first keeps moisture in check; frozen hash browns are a game-changer because they're already shredded and par-cooked.
• 1.5 cups sour cream: Don't substitute Greek yogurt unless you want a tangier result; sour cream brings richness and a familiar taste.
• 1 cup shredded sharp cheddar cheese: Sharp cheddar has more flavor punch than mild, so you'll taste it even when mixed with other ingredients.
• 1 cup shredded Monterey Jack cheese: This cheese melts beautifully and adds a creamy texture without overpowering the cheddar.
• 4 tbsp unsalted butter, melted: Butter is essential here; margarine will make the filling taste flat and the topping won't crisp properly.
• 1 can (10.5 oz) condensed cream of chicken soup: Use cream of mushroom for a vegetarian version, and know that this soup acts as a binding agent and adds umami depth.
• 1/2 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp paprika: Kosher salt dissolves more evenly than table salt, and paprika adds color and a hint of smokiness.
• 1.5 cups cornflakes, lightly crushed: Crush them just enough to keep texture; too fine and they'll disappear into the filling during baking.
• 2 tbsp unsalted butter, melted (for topping): This bonds with the cornflakes to create that golden, crunchy crown.
• 2 tbsp chopped fresh chives (optional): Chives add a fresh pop of color and onion flavor that brightens the richness of the dish.

Instructions

Prepare your workspace and heat the oven:

Preheat to 375°F and grease your 9x13-inch baking dish with butter or cooking spray. Line the peppers up in the dish like little soldiers waiting for their mission.

Ready the peppers:

Slice off the tops and use a small spoon or your fingers to gently scoop out the seeds and membranes. Place them upright in the dish, leaving about a finger's width of space between each one so heat can circulate.

Sauté the aromatics:

Melt 1 tablespoon of butter in a large skillet over medium heat, then add your diced onion. Listen for a gentle sizzle; you're looking for the onion to turn translucent and smell sweet, not sharp—about 4 minutes. Add the garlic and cook just one more minute, stirring constantly so it doesn't burn and turn bitter.

Build the filling:

In a large bowl, combine your thawed hash browns, the cooked onion and garlic, sour cream, both cheeses, condensed soup, the remaining 3 tablespoons of melted butter, salt, pepper, and paprika. Stir until everything is evenly distributed and no streaks of sour cream remain.

Stuff the peppers:

Spoon the creamy potato mixture into each pepper cavity, pressing down gently with the back of the spoon to pack it in without crushing the pepper itself. The filling should mound slightly at the top.

Create the topping:

In a small bowl, toss your lightly crushed cornflakes with the 2 tablespoons of melted butter until every piece has a light sheen. Distribute this mixture evenly over the top of each stuffed pepper, creating a delicate, crunchy crown.

Bake covered:

Tent the baking dish loosely with foil—you want steam to circulate but the peppers to stay moist. Bake for 30 minutes; the peppers should be starting to soften and the filling should be heating through.

Finish uncovered:

Remove the foil and bake for another 10 minutes, watching the topping turn golden and listening for the subtle sizzle of butter crisping. The peppers should be tender enough that a fork pierces them easily, but still holding their shape.

Save

Last summer, my neighbor stopped by right as these came out of the oven, and I pressed a warm plate into her hands before she could protest. Watching her taste them—that moment of recognition followed by a slow smile—reminded me that food is just another language for saying, I'm glad you're here. She's since made them three times, and keeps texting me photos of her versions.

Why This Dish Works

There's something brilliant about funeral potatoes that I didn't fully appreciate until I started cooking them myself. The combination of sour cream and condensed soup creates a sauce that clings to every shred of potato, delivering creaminess without being heavy. The peppers themselves become a vessel, a natural boat that holds everything together while adding sweetness and a slight char on the edges. It's the kind of dish where every component has a job, and when they work together, magic happens.

Variations and Swaps

Once I made these with a mixture of red, yellow, and orange peppers, and it looked like a sunrise on the dinner table. Another time, a friend with dietary restrictions asked if I could make a version without dairy, so I experimented with cashew cream and nutritional yeast—it worked, though it changed the flavor profile entirely. The beauty of this recipe is that it invites you to play with it, to make it yours by swapping in ingredients you love or have on hand. I've used panko breadcrumbs instead of cornflakes when someone mentioned a wheat-free preference, and honestly, the panko creates an even crispier topping. I've also added crumbled bacon because, well, bacon makes most things better, though the vegetarian version stands perfectly on its own with the umami from the mushroom soup.

Timing and Serving

The 5-minute rest after baking is not optional—it gives the filling time to set just slightly so it doesn't immediately slide out when you plate it. I once pulled them straight from the oven and plated right away, only to watch the filling spill onto the plate like an avalanche. Now I set a timer for exactly 5 minutes, and it makes all the difference. These peppers are best served while still warm, alongside a bright green salad that cuts through the richness, or with a simple roasted vegetable medley on the side.

• A crisp, dry white wine like Riesling or Sauvignon Blanc pairs beautifully with the creamy, savory filling.
• Leftover peppers can be refrigerated and reheated gently in a low oven; they're excellent cold the next day too, straight from the fridge.
• This recipe doubles easily if you need to feed a larger crowd—just use two 9x13-inch baking dishes and add 5 to 10 minutes to the baking time.

Save

This dish has become part of my rotation for gatherings where I want to feel like I've put real thought into the menu, but without the stress of fussy plating. It sits on the table looking beautiful and homey at the same time, which feels honest and welcoming. That's the kind of cooking I love most.

Recipe Q&A

→ Can I prepare the filling ahead of time?

Yes, the creamy potato filling can be mixed in advance and refrigerated for up to a day, making assembly quicker before baking.

→ What are good substitutes for cornflake topping?

Panko breadcrumbs or crushed crackers can replace cornflakes to provide a similar crunchy topping.

→ How do I keep the bell peppers from becoming soggy?

Hollowing and roasting the peppers upright helps maintain their shape and texture during baking.

→ Can this be made vegetarian friendly?

Using cream of mushroom soup instead of cream of chicken keeps it vegetarian without sacrificing richness.

→ What sides complement this main dish?

A crisp green salad and a dry white wine like Riesling pair wonderfully with the dish's creamy and cheesy elements.