Funeral Potatoes Stuffed Peppers

When beloved comfort food meets wholesome vegetables, magic happens. These Funeral Potatoes Stuffed Bell Peppers take everything you love about the classic casserole—creamy, cheesy, utterly satisfying—and nestle it inside vibrant bell pepper shells. The result is a hearty main dish that transforms a traditional side into something special enough for dinner, all while sneaking in a generous serving of vegetables. Golden cornflake topping adds that signature crunch, while the peppers bring a subtle sweetness that balances the rich, savory filling perfectly.

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This recipe honors the potluck classic while giving it a fresh twist. The creamy mixture of hash browns, two kinds of cheese, and sour cream remains wonderfully indulgent, but the bell peppers transform it into something lighter and more balanced. Whether you're serving this for family dinner or bringing it to a gathering, these stuffed peppers offer all the nostalgia of the original with a modern, veggie-packed update that everyone will love.

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: Preheat and Prepare

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Step 2: Arrange Peppers

Arrange the hollowed bell peppers upright in the dish.

Step 3: 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 4: Mix 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 5: Stuff Peppers

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

Step 6: Add Topping

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

Step 7: 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 8: Serve

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

Zusatztipps für die Zubereitung

Make sure to thaw your hash browns completely and press out any excess moisture before mixing—this prevents the filling from becoming watery. When hollowing out the peppers, leave the walls about 1/4-inch thick so they hold their shape during baking but still become tender. If your peppers won't stand upright in the dish, trim a thin slice from the bottom to create a flat base, being careful not to cut through to the cavity. The foil tent during the first part of baking ensures the peppers cook through without the topping burning.

Varianten und Anpassungen

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 brings smoky, savory depth. Swap cornflakes for panko breadcrumbs if you prefer a different texture on top, or use crushed potato chips for extra indulgence. You can also experiment with different cheese combinations—try pepper jack for heat, or swap in Gruyère for a more sophisticated flavor. Mini bell peppers work beautifully as appetizer-sized portions; just reduce the baking time to about 25 minutes total.

Serviervorschläge

These stuffed peppers shine as a complete main dish, but they pair beautifully with a crisp green salad dressed in tangy vinaigrette to cut through the richness. For beverages, a dry Riesling complements the creamy filling while its acidity balances the cheese. You can also serve these alongside roasted Brussels sprouts or green beans for extra vegetables, or offer garlic bread for those who want to soak up every bit of the creamy goodness. Leftovers reheat wonderfully in the oven or microwave, making them perfect for meal prep or next-day lunches.

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These Funeral Potatoes Stuffed Bell Peppers prove that comfort food can be both indulgent and wholesome. Every bite delivers that nostalgic creaminess you crave, enhanced by the natural sweetness of roasted peppers and crowned with that irresistible crispy topping. Whether you're feeding your family on a busy weeknight or looking for a crowd-pleaser to share, this recipe transforms a beloved classic into something beautifully new. Gather your ingredients, preheat that oven, and get ready to fall in love with funeral potatoes all over again.

Kitchen Questions

→ What can I use instead of cream of chicken soup?

For a vegetarian option, substitute cream of chicken soup with cream of mushroom soup to maintain creaminess and flavor.

→ Can I prepare this dish ahead of time?

Yes, you can assemble the stuffed peppers in advance and refrigerate them. Bake just before serving to ensure freshness and a crispy topping.

→ What type of cheese works best for the filling?

Sharp cheddar and Monterey Jack cheeses offer a balanced, creamy melt that enhances the potato filling without overpowering it.

→ How can I make the topping crunchier?

Try swapping cornflakes with panko breadcrumbs or lightly toasting the topping before baking for added crispness.

→ Are these stuffed peppers suitable for vegetarians?

Yes, using cream of mushroom soup instead of cream of chicken soup makes the dish vegetarian-friendly while keeping richness intact.

→ What wine pairs well with this dish?

A dry Riesling complements the creamy, cheesy filling and the sweetness of the peppers, balancing the flavors nicely.