Recipe by Beckerkorn
"Bell peppers stuffed with hashbrowns, ground beef, green beans, and cheese. My apartment-mate and I invented this recipe while drinking beer and 'reminiscing' about elementary-school cafeteria food. When we got around to trying it out, we were pleasantly surprised. Beats your old school cook's tater tot hot dish!"
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frozen hash brown patties
bell peppers, tops cut off, seeded
1 (15 ounce) can
green beans, drained
fresh jalapeno pepper, diced
salt and pepper to taste
shredded Cheddar cheese
My family all enjoyed this. I found the mixed ingredients looked a bit dry and uninviting, so added the better part of a can of Heinz tomato soup to moisten and flavou - I think this was an important addition as it held it all together. I also added about a tsp of cumin instead of just a pinch. My kids usually only like peppers raw on a veggie plate or in Greek Salad, so this was a victory. The 10 min. soak in boiling water nicely prepared the peppers for a quick baking, but they were still firm enough to stuff. I will try stuffing them with Spanish
Rice on another occasion. Thanks for the inspiration!
This was a very tasty recipe but I modifies it a bit, I made homemade hashbrowns instead of using frozen, I nixed the beans and replaced them with onion and peppers. I flavored meat and potatoes with garlic,black pepper,paprika,cumin,worceshire sauce and a touch of hot sauce.
This is a good base. I did make a couple changes. I doubled the beef, used frozen shredded hash browns instead of patties, and added onion to the beef while it was cooking. I omitted the green beans and jalapeno. I cooked 4 slices of bacon and crumbled that into the beef/hash brown mix as well as garlic and chili powder and half a can of cheese soup. I halved the peppers and prepared them as noted in the directions. Once the peppers were stuffed I topped each one with the remaining cheese soup and some shredded cheddar. When done I topped the peppers with sour cream and served. It was delicious! A good alternative to the traditional stuffed peppers.
This was a great recipe. We didn't use the greenbeans and we doubled the beef. We added a red onion to the beef as it was cooking. Another thing we did was to salt and pepper to taste. Overall the cooking directions were great.
I browned meat in skillet, removed to colander to drain, cooked frozen shredded hashbrowns in same skillet to almost done, returned meat to hashbrowns, added a can of Rotel and shredded cheese, then stuffed peppers- omitted green beans, also, mine kept falling over when I was placing in baking dish, so I put peppers in my cupcake pan to cook! Worked out really well.
I used fresh potatoes shredded & cooked them with chopped portabella mushrooms & onion. I also added homemade salsa to the beef mixture. This was EXCELLENT! My husband absolutely loved this. I will definitly be making this again.
It is a great base recipe. I did what it called for but added sour cream too. I'm thinking that if the green pepper was chopped up it would make an excellent skillet or potluck dish. I'm also thinking about adding corn next time.
This recipe was great I put a little more cumin than it called for. I liked these better than regular stuffed peppers. Great idea for those who can't have tomatoes.
* Percent Daily Values are based on a 2,000 calorie diet.
Hash Brown Hot Dish Stuffed Bell Peppers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 396
** Calories from Fat: 211
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