Funeral Potatoes Stuffed Peppers

When comfort food meets creativity, magic happens in the kitchen. These Funeral Potatoes Stuffed Bell Peppers transform the beloved casserole classic into a stunning main dish that's as beautiful as it is delicious. Imagine the creamy, cheesy goodness of traditional funeral potatoes cradled inside vibrant bell pepper shells, topped with that signature golden cornflake crunch. This recipe honors the nostalgic flavors we all love while adding a fresh twist that makes it perfect for weeknight dinners or potluck gatherings.

Save

The beauty of this dish lies in its versatility and ease. The creamy hash brown mixture marries sour cream, sharp cheddar, and Monterey Jack cheese with condensed soup for that quintessential funeral potato flavor. Meanwhile, the bell peppers add a subtle sweetness and nutritional boost, transforming what's typically a side dish into a complete, satisfying meal. The buttery cornflake topping adds that essential crunch we all crave, creating the perfect textural contrast.

Ingredients

• 6 large bell peppers (any color), tops cut off and seeds removed
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 3 cups frozen shredded hash brown potatoes, thawed
• 1 1/2 cups sour cream
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 4 tbsp unsalted butter, melted
• 1 can (10.5 oz) condensed cream of chicken soup (or cream of mushroom for vegetarian)
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 1/2 cups cornflakes, lightly crushed
• 2 tbsp unsalted butter, melted
• 2 tbsp chopped fresh chives (optional, for garnish)

Instructions

Step 1: Prepare the oven and peppers

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Arrange the hollowed bell peppers upright in the dish.

Step 2: Sauté aromatics

In a large skillet over medium heat, melt 1 tbsp butter. Add diced onion and cook until softened, about 4 minutes. Add garlic and cook for 1 minute more. Remove from heat.

Step 3: Make the filling

In a large bowl, combine hash brown potatoes, sautéed onion and garlic, sour cream, cheddar cheese, Monterey Jack cheese, condensed soup, 3 tbsp melted butter, salt, pepper, and paprika. Mix until well blended.

Step 4: Stuff the peppers

Spoon the potato mixture evenly into each bell pepper, pressing down gently to fill.

Step 5: Add the topping

In a small bowl, toss crushed cornflakes with 2 tbsp melted butter. Sprinkle over the tops of the stuffed peppers.

Step 6: Bake

Tent the dish loosely with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes, until the topping is golden and the peppers are tender.

Step 7: Serve

Let cool for 5 minutes before serving. Garnish with fresh chives if desired.

Zusatztipps für die Zubereitung

To ensure perfectly tender bell peppers, choose ones that can stand upright on their own. If your peppers are wobbly, slice a thin piece off the bottom to create a stable base, being careful not to cut through to the cavity. Thaw your hash browns completely and squeeze out any excess moisture with paper towels before mixing – this prevents a watery filling. When combining the filling ingredients, mix gently but thoroughly to distribute the cheese and seasonings evenly. The sautéed onion and garlic add depth of flavor that raw aromatics simply can't match, so don't skip this step.

Varianten und Anpassungen

This recipe welcomes customization based on your preferences and dietary needs. For a vegetarian version, use cream of mushroom soup instead of cream of chicken. Add cooked bacon or diced ham to the filling for a non-vegetarian twist that adds smoky, savory notes. Swap cornflakes for panko breadcrumbs for a different crunch, or use crushed potato chips for extra indulgence. Mix in sautéed mushrooms, diced jalapeños, or green onions to the filling for additional flavor and texture. You can also experiment with different cheese combinations – try pepper jack for heat or Gruyère for a more sophisticated flavor profile.

Serviervorschläge

These stuffed peppers shine as a complete main dish but pair beautifully with simple sides. Serve alongside a crisp green salad dressed with light vinaigrette to balance the richness. A dry Riesling or Sauvignon Blanc complements the creamy filling and sweet peppers perfectly. For a heartier meal, add garlic bread or dinner rolls. The peppers also work wonderfully as part of a buffet spread – they hold their shape beautifully and can be served warm or at room temperature. Leftovers reheat exceptionally well in the microwave or oven, making them ideal for meal prep.

Save

These Funeral Potatoes Stuffed Bell Peppers prove that comfort food can be both nostalgic and innovative. Whether you're feeding a crowd at a potluck or looking for a satisfying weeknight dinner, this recipe delivers all the creamy, cheesy goodness you crave in a beautiful, wholesome package. The combination of tender peppers, rich filling, and crispy topping creates a symphony of flavors and textures that will have everyone asking for seconds. Give this recipe a try and discover a new favorite way to enjoy a beloved classic.

Recipe FAQs

→ What type of bell peppers work best?

Large bell peppers of any color are ideal as they provide a sturdy vessel for the filling and bake evenly.

→ Can I make this dish vegetarian?

Yes, swap the cream of chicken soup for cream of mushroom soup to keep it vegetarian-friendly.

→ How do I achieve a crispy topping?

Mix crushed cornflakes with melted butter and sprinkle over the filled peppers before baking to create a golden, crunchy crust.

→ Can I prepare this ahead of time?

You can assemble the peppers and refrigerate them before baking. Bake directly from chilled, adding extra time as needed.

→ What sides complement this dish?

A crisp green salad or a light white wine pairs beautifully, balancing the rich, creamy filling.

→ Are there alternatives to cornflakes for the topping?

Panko breadcrumbs are a great substitute that provides a different, but equally enjoyable crunch.