Hash Brown Hot Dish Stuffed Bell Peppers

Hash Brown Hot Dish Stuffed Bell Peppers

29 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
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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Adjust Servings

Original recipe yields 4 servings



  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 (29)

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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 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.

P Correa

P Correa

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.

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Amount Per Serving (4 total)

  • Calories
  • 396 cal
  • 20%
  • Fat
  • 23.4 g
  • 36%
  • Carbs
  • 25.5 g
  • 8%
  • Protein
  • 19.4 g
  • 39%
  • Cholesterol
  • 64 mg
  • 21%
  • Sodium
  • 762 mg
  • 30%

Based on a 2,000 calorie diet



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Bolognese Stuffed Bell Peppers


next recipe:

Vegetarian Stuffed Bell Peppers