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Brunch Stuffed Peppers

By Paula Deen
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Servings: 10

Ingredients

  • 4 yellow bell peppers
  • 1 cup thawed frozen country style hash browns
  • 1/2 (16 oz) package cooked and crumbled bacon
  • 3 large eggs
  • 3/4 cup shredded plus more for garnish cheddar-monterey Jack cheese blend
  • 3/4 cup whole milk
  • 1/2 cup biscuit mix
  • 1/4 cup sour cream
  • 2 tablespoons chopped green onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

Preheat oven to 350 °F.

Remove the top 1/2-inch of each pepper. Discard the tops and seeds. Arrange the peppers, cut side up, in an 8 by 8-inch glass baking dish. Fill the bottom of each pepper evenly with hash browns and bacon.

In a large bowl, combine the eggs, cheese, milk, baking mix, sour cream, green onion, salt and pepper. Whisk until combined. Evenly distribute the egg mixture into each pepper. Bake until a wooden pick inserted in center comes out dry, about 45 minutes. Remove from the oven, garnish with cheese and serve immediately.