# What You’ll Need:
→ Vegetables
01 - 6 large bell peppers, any color, tops removed 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, divided
09 - 1 can (10.5 ounces) condensed cream of mushroom soup
→ Seasonings
10 - 1/2 teaspoon kosher salt
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon paprika
→ Topping
13 - 1 1/2 cups crushed cornflakes
14 - 2 tablespoons fresh chives, chopped, optional
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9 by 13 inch baking dish and arrange hollowed bell peppers upright in the dish.
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 longer. Remove from heat.
03 - In a large mixing bowl, combine thawed hash brown potatoes, sautéed onion and garlic mixture, sour cream, cheddar cheese, Monterey Jack cheese, condensed soup, 3 tablespoons melted butter, salt, pepper, and paprika. Mix thoroughly until well blended.
04 - Divide potato mixture evenly among each bell pepper cavity, pressing gently to ensure proper filling and settling.
05 - In a small bowl, combine crushed cornflakes with remaining 2 tablespoons melted butter. Distribute mixture evenly over the tops of each stuffed pepper.
06 - Loosely tent the baking dish with aluminum foil and bake for 30 minutes at 375°F.
07 - Remove foil and continue baking for an additional 10 minutes until the cornflake topping is golden brown and pepper flesh is tender.
08 - Allow dish to cool for 5 minutes before serving. Garnish with fresh chives if desired.
