Funeral Potatoes Stuffed Peppers (Printable)

Creamy, cheesy potatoes stuffed inside tender bell peppers for a comforting, hearty main dish.

# What You Need:

→ Vegetables

01 - 6 large bell peppers, any color, tops removed and seeds discarded
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, 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 cornflakes, lightly crushed
14 - 2 tablespoons chopped fresh chives, optional

# Directions:

01 - Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Arrange the hollowed bell peppers upright in the prepared 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 additional. Remove from heat.
03 - In a large mixing bowl, combine thawed hash brown potatoes, sautéed onion and garlic, sour cream, cheddar cheese, Monterey Jack cheese, condensed soup, remaining 5 tablespoons melted butter, salt, pepper, and paprika. Mix until thoroughly blended.
04 - Spoon the potato mixture evenly into each bell pepper, pressing gently to pack the filling.
05 - In a small bowl, toss crushed cornflakes with 2 tablespoons melted butter. Sprinkle evenly 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 peppers are tender.
08 - Allow to cool for 5 minutes before serving. Garnish with fresh chives if desired.

# Expert Advice:

01 -
  • It transforms a beloved classic into something that looks elegant on the plate but tastes like home.
  • The cornflake topping adds a satisfying crunch that keeps people coming back for another bite.
  • You can make it vegetarian or add bacon depending on who's sitting at your table.
02 -
  • Don't skip squeezing the moisture out of your thawed hash browns—extra water will make your filling soggy and turn the cornflake topping mushy.
  • The peppers should be tender but not falling apart, so watch them in that final 10 minutes without foil and don't wander away completely.
03 -
  • Cut your bell peppers more carefully from the top so they stay sturdy; a wobbly pepper will tip over in the oven and spill its filling.
  • Use sharp cheddar specifically—mild cheese gets lost in all the cream and soup, and you want to taste it.
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