Hash Brown Hot Dish Stuffed Bell Peppers

Hash Brown Hot Dish Stuffed Bell Peppers

29
Beckerkorn 5

"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!"

Ingredients

40 m servings 396 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 25.5g
  • 8%
  • Protein:
  • 19.4 g
  • 39%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 665 mg
  • 27%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

29
  1. 40 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

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 impo...

Most helpful critical

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...

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 impo...

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 b...

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 t...

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, ...

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 w...

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...

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...

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.

Some variations: I like to add a little sweet potato when I can, in addition to the other potatoes/ hash browns. It makes the flavor more complex. I usually have more filling left over than will...