Funeral Potatoes Stuffed Peppers (Print Version)

Hearty creamy potatoes combine with sweet bell peppers for a comforting, cheesy, crowd-pleasing main dish.

# What You Need:

→ Vegetables

01 - 6 large bell peppers, any color, tops removed and seeds discarded
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
09 - 1 can (10.5 oz) 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 chopped fresh chives, optional

# How To Make It:

01 - Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Arrange hollowed bell peppers upright in the dish.
02 - Melt 1 tablespoon butter in a large skillet over medium heat. 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 bowl, combine thawed hash brown potatoes, sautéed onion and garlic mixture, sour cream, shredded cheddar cheese, shredded Monterey Jack cheese, condensed mushroom soup, 3 tablespoons melted butter, kosher salt, black pepper, and paprika. Mix thoroughly until well blended.
04 - Spoon potato mixture evenly into each bell pepper, pressing down gently to ensure complete filling.
05 - In a small bowl, toss crushed cornflakes with 2 tablespoons melted butter. Sprinkle cornflake mixture evenly over the tops of the stuffed peppers.
06 - Tent the baking dish loosely with aluminum foil. Bake for 30 minutes.
07 - Remove foil and bake for an additional 10 minutes, until the topping is golden brown and the peppers are tender.
08 - Allow the dish to cool for 5 minutes before serving. Garnish with fresh chives if desired.

# Expert Advice:

01 -
  • It sneaks vegetables into a comfort food without anyone noticing or minding.
  • You get the nostalgia of funeral potatoes with the elegance of a stuffed pepper main course.
  • The crispy cornflake topping adds texture that keeps people reaching for more.
  • Makes enough to feed a crowd, but also scales down beautifully for smaller gatherings.
02 -
  • Don't skip thawing the hash browns—frozen shreds release too much water and create a soggy filling that won't hold inside the pepper.
  • The foil is your friend during the first 30 minutes; it prevents the cornflake topping from browning too fast while the peppers and filling cook through.
  • If your peppers seem tough after baking, you may have had particularly thick-walled ones; next time, slice a thin layer off the bottom so they sit flat and conduct heat more evenly.
03 -
  • Weigh your peppers before cooking; if any feel significantly lighter than the others, they may have thinner walls and could cook faster—position those toward the cooler edges of the oven.
  • Reserve a little extra sour cream to dollop on top just before serving for an extra touch of creaminess and a cool contrast to the warm pepper.
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