# 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 - 1.5 cups sour cream
06 - 1 cup shredded sharp cheddar cheese
07 - 1 cup shredded Monterey Jack cheese
08 - 4 tablespoons unsalted butter, melted
09 - 1 can (10.5 ounces) condensed cream of chicken soup or cream of mushroom for vegetarian
→ 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 unsalted butter, melted
15 - 2 tablespoons chopped fresh chives, optional for garnish
# Method:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Position the hollowed bell peppers upright in the prepared baking dish.
03 - 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 more. Remove from heat.
04 - In a large bowl, combine thawed hash brown potatoes, sautéed onion and garlic, sour cream, cheddar cheese, Monterey Jack cheese, condensed soup, 3 tablespoons melted butter, salt, pepper, and paprika. Mix until fully blended.
05 - Divide the potato mixture evenly among the bell peppers, pressing down gently to compact the filling.
06 - In a small bowl, combine crushed cornflakes with 2 tablespoons melted butter. Distribute evenly over the tops of the stuffed peppers.
07 - Loosely tent the baking dish with aluminum foil and bake for 30 minutes.
08 - Remove foil and bake for an additional 10 minutes until the topping is golden brown and the peppers are tender.
09 - Allow to cool for 5 minutes before serving. Garnish with fresh chives if desired.
