Brunch Stuffed Peppers (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
4 yellow bell peppers |
1 cup frozen country style hash browns, thawed |
1/2 (16-ounce) package bacon, cooked and crumbled |
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 |
1/4 cup sour cream |
2 tablespoons chopped green onion |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
Directions:
1. Preheat oven to 350 degrees F.
2. 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.
3. 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 and serve immediately.
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