Hash Brown Hot Dish Stuffed Bell Peppers Recipe - Allrecipes.com
Hash Brown Hot Dish Stuffed Bell Peppers Recipe
  • READY IN 40 mins

Hash Brown Hot Dish Stuffed Bell Peppers

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

Directions

  1. Cook the hashbrown patties according to package directions. Mash with a fork and set aside.
  2. Bring a large pot of water to boil over high heat. Place the peppers in the boiling water and turn off the stove. After 10 minutes remove the peppers from the water and set aside.
  3. In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Mix in the hashbrowns, green beans, jalapeno, salt, pepper, cumin, and cheddar cheese.
  4. Loosely stuff the beef mixture into the peppers. Place peppers onto a baking sheet. Bake 20 minutes in a 350 degrees F (175 degrees C) oven. Let cool 1 minute before serving.
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Reviews More Reviews

Most Helpful Positive Review
Dec 03, 2007

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!

 
Most Helpful Critical Review
Sep 24, 2012

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.

 
Feb 22, 2010

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.

 
Jun 28, 2008

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.

 
Jun 12, 2011

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.

 
Aug 12, 2010

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.

 
Oct 05, 2009

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.

 
May 20, 2007

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.

 

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Nutrition

  • Calories
  • 396 kcal
  • 20%
  • Carbohydrates
  • 25.5 g
  • 8%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 23.4 g
  • 36%
  • Fiber
  • 4.6 g
  • 19%
  • Protein
  • 19.4 g
  • 39%
  • Sodium
  • 762 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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