I love the traditional stuffed bell peppers, but Paula made "brunch stuffed peppers", meaning the ingredients were ones you'd normally serve for breakfast. I love the concept of these peppers for breakast, brunch OR dinner. We all have those "breakfast for dinner" nights where we just need something quick and breakfast food sounds good. These would be PERFECT for such evenings.
Be sure to garnish the top, after they come out of the oven, with more chopped bacon, some more shredded cheese and some chopped green onion--this will make the presentation much more appealing. Enjoy!
Brunch Stuffed Bell Peppers
4 yellow bell peppers (use any color you'd like)
1 cup frozen country style hash browns, thawed
1/2 (16-ounce) package bacon, cooked and crumbled *(reserve some extra bacon for the top)
3 large eggs
3/4 cup shredded Cheddar-Monterey Jack cheese blend, plus more for garnish
3/4 cup whole milk
1/2 cup biscuit mix (I'd use Bisquick or something similar--whatever you have)
1/4 cup sour cream
2 tablespoons chopped green onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 350 degrees 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 & extra bacon and serve immediately.
