Funeral Potatoes Stuffed Peppers

My aunt brought these to a potluck years ago, and I watched them disappear faster than anything else on the table. When she finally shared the recipe, I realized she'd taken the creamy, comforting funeral potatoes everyone grew up with and tucked them inside bell peppers like little edible vessels of nostalgia. It's become my go-to when I need something that feels both familiar and special, the kind of dish that makes people ask for seconds without hesitation.

I made this for my book club last spring, and the way everyone's faces lit up when they tasted it told me everything. One friend actually said it was the first time she'd seen funeral potatoes done in a way that felt like a real main course, not a side dish pretending to be something more. That night taught me that sometimes the best dishes are the ones that remind people of comfort while surprising them all the same time.

Ingredients

• 6 large bell peppers (any color): Choose peppers that sit flat on their bottoms so they don't tip over in the baking dish, and don't worry about using all the same color—the mix looks beautiful.
• 1 medium yellow onion, finely diced: This becomes almost invisible in the filling but brings a subtle sweetness that balances the richness of the cheese.
• 2 cloves garlic, minced: Fresh garlic makes a real difference here; it adds depth without overpowering the creamy potato base.
• 3 cups frozen shredded hash brown potatoes, thawed: Thaw them completely and squeeze out any excess moisture so your filling doesn't get watery.
• 1 1/2 cups sour cream: This is what makes the filling creamy and slightly tangy, so don't skip it or substitute it with Greek yogurt unless you like a drier texture.
• 1 cup shredded sharp cheddar cheese: Sharp cheddar has more flavor than mild, and that matters when you're building something this rich.
• 1 cup shredded Monterey Jack cheese: This cheese melts beautifully and adds a subtle creaminess that keeps the filling from being too dense.
• 4 tbsp unsalted butter, melted: Butter is your friend here; it brings everything together and adds richness without the salt of salted butter interfering with your seasoning control.
• 1 can (10.5 oz) condensed cream of chicken soup: Use cream of mushroom if you're keeping it vegetarian, and don't dilute it—use it straight from the can.
• 1/2 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp paprika: These seasonings should be added carefully since both the soup and the cheeses bring their own saltiness.
• 1 1/2 cups cornflakes, lightly crushed: Crush them just enough so they still have texture; you want them to stay crunchy in the oven, not turn to dust.
• 2 tbsp unsalted butter, melted (for topping): This helps the cornflakes brown and keeps them from getting soggy.
• 2 tbsp chopped fresh chives (optional): A small handful of chives scattered on top right before serving adds a fresh, oniony note that cuts through the richness.

Instructions

Get your oven ready and prep the peppers:

Preheat to 375°F and grease your baking dish so nothing sticks. Stand your hollowed peppers upright like they're waiting for something good to happen.

Build the filling base:

Melt butter in a skillet and cook the onion until it's soft and golden, then add garlic for just a minute—you're looking for that moment when it smells incredible but before it burns. Pull everything off the heat and let it cool slightly while you gather the rest of your ingredients.

Mix everything together:

In a large bowl, combine your thawed potatoes, the cooked onion and garlic, sour cream, both cheeses, the soup, the melted butter, salt, pepper, and paprika. Stir until it comes together in a creamy, chunky mixture that coats the spoon.

Fill those peppers generously:

Spoon the filling into each pepper, pressing down gently so they're really packed but not so hard that you crack the pepper itself. This is oddly satisfying, like tucking them in for their time in the oven.

Make the crunchy topping:

Toss your crushed cornflakes with the melted butter in a small bowl, then scatter them over the top of each stuffed pepper. This is what makes people notice the texture when they bite into it.

Bake with foil, then without:

Tent the dish loosely with foil and bake for 30 minutes so the peppers soften and the filling heats through. Then remove the foil and bake for another 10 minutes until the cornflake topping turns golden and crispy and the peppers are tender enough to cut easily with a fork.

Rest and garnish:

Let everything cool for 5 minutes so the cheese sets just slightly and nobody burns the roof of their mouth. Top with fresh chives if you have them—it's a small touch that feels thoughtful.

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My son once told me this was the only way he'd eat bell peppers, and I realized I'd created a gateway drug for vegetables. Now whenever I make them, I think about that moment and smile, because somehow we'd turned something that felt ordinary into something he actually wanted on his plate.

Why This Dish Works So Well

There's something almost magical about taking a side dish and turning it into a main course. The bell pepper becomes both a vehicle and a flavor contributor—it softens as it bakes and adds a subtle sweetness that plays beautifully against the creamy, cheesy potato filling. The whole thing feels substantial enough to be dinner, but comforting enough that it doesn't pretend to be something it's not.

Variations and Swaps That Work

I've experimented with this recipe enough to know what sticks and what doesn't. One winter I tried adding cooked bacon and crispy onions, which added a whole new dimension of flavor and texture. You can also swap the cornflakes for panko breadcrumbs if you want something a little less sweet on top, or even crushed potato chips if you're feeling bold and have them lying around.

Serving and Storage

These peppers are beautiful alongside a crisp green salad that cuts through the richness, and a dry Riesling or pale ale pairs better than you'd expect. Leftovers keep well in the refrigerator for a few days, and you can reheat them gently in a 325°F oven covered with foil so the topping doesn't burn before the filling warms through.

• Serve these fresh from the oven while the cornflake topping is still crackling and warm.
• Make them ahead up to the baking step and refrigerate, then just add a few extra minutes to the oven time.
• A squeeze of fresh lemon over the top right before eating brightens everything up beautifully.

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This recipe has become my answer to the question of what to bring to a gathering when I want people to feel cared for. It's familiar enough to feel like comfort but interesting enough to start conversations.

Recipe FAQs

→ What kind of potatoes work best for the filling?

Frozen shredded hash browns are ideal, as they blend smoothly with the creamy elements and cook evenly inside the peppers.

→ Can I make this dish vegetarian?

Yes, substitute cream of chicken soup with cream of mushroom soup for a flavorful vegetarian version.

→ How do I achieve a crispy topping?

Toss crushed cornflakes with melted butter and sprinkle over the filling before baking to get a golden, crunchy crust.

→ What are good garnishes for this dish?

Fresh chopped chives provide a bright, mild onion flavor that complements the rich filling beautifully.

→ Is it possible to prepare this ahead of time?

You can assemble the peppers and refrigerate them before baking. Just add extra baking time if baking from cold.

→ What variations can enhance the flavor?

Adding cooked bacon or diced ham introduces smoky, savory notes, while swapping cornflakes for panko changes the crunch texture.