Funeral Potatoes Stuffed Peppers (Printable Version)

Bell peppers filled with creamy, cheesy potatoes and baked to golden perfection topped with a crunchy crust.

# 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 - 6 tablespoons unsalted butter, melted
09 - 1 can (10.5 ounces) 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

# Directions:

01 - Preheat oven to 375 degrees Fahrenheit. Lightly grease a 9x13-inch baking dish and arrange hollowed bell peppers upright inside.
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 more. Remove from heat.
03 - In a large 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 until thoroughly 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 until evenly coated. Sprinkle over the tops of the stuffed peppers.
06 - Tent the baking dish loosely with aluminum foil and bake for 30 minutes.
07 - Remove foil and bake 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.

# Additional Tips::

01 -
  • The crispy cornflake topping gives you that textural contrast that makes each bite feel intentional and satisfying.
  • It's the kind of dish that feeds a crowd without making you feel like you're serving something fussy or complicated.
  • Creamy, cheesy, and somehow still vegetarian, which means everyone at the table actually wants to eat it.
02 -
  • Thaw your frozen potatoes completely and squeeze out excess moisture with a clean kitchen towel, otherwise your filling becomes watery and the texture falls apart.
  • Don't skip the foil tent for the first half of baking, because uncovered peppers dry out and the filling doesn't warm through evenly.
03 -
  • If your bell peppers won't stand upright, slice just a tiny bit off the bottom to create a flat surface, and don't feel bad about it because nobody will notice once they're baked.
  • Make the filling a few hours ahead and store it in the fridge, then stuff the peppers just before baking, which gives you flexibility if you're feeding a crowd.
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