Brunch Stuffed Peppers

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This was delicious, would recommend adding some heat to it, maybe a diced jalapeño?!?!

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I made these for brunch today. after cooking 45 minutes the peppers looked perfect on the outside then i cut into it and it was all runny. It took alot longer than 10 minutes to prep. cooking bacon and getting all ingredients chopped it took 30+ minutes easy. put them back in the oven on 375 and had to cover with foil to keep top from burning.

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I'm definitely going to make this one again!! Used bisquick dry mix, fat free sour cream and green peppers - everything else according to recipe. Turned out a little runny which happened to work out great since I made some bisquits. The bisquits helped soak up the gravy which was delicious! Made it for my Husband for Father's day! Our toddler loved it just as much as we did!

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This was a nice delightful brunch. I used mozzerella cheese instead of chedder. I used Jiffy biscuit mix as well. I also put my peppers in the oven while it was preheating and then took them out and added all the insides. I just wanted to make sure they were cooked completely. The crunchyness mixed with the cheese and crisp bacon and soft hashbrowns was wonderful.

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Maybe a dumb question: I am assuming once the hash browns are thawed (you don't have to fry them up before you use them inthe recipe, they are ready to use?

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I served this for Easter brunch, along with Paula's French toast casserole, and both got rave reviews. I substituted cooked, crumbled sausage for the bacon. Every bite has a new taste. It goes together quickly and can be prepped the night before. Just add milk and eggs to dry ingredients at the last minute, pour and bake. It's delicious and pretty! Thanks, Paula.

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I made these for my girlfriend & I for a brunch. We both liked them so much that we're making them for our families for Easter dinner. I substituted diced ham instead of bacon, used a peeled & julienned potato & Jiffy biscuit mix & it was awesome!!

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I served this recipe to my house guests last week for brunch and it was definitely a hit! After reading some of the other comments posted here, I did extend the cooking time by 15 minutes to 1 hour and that amount of cooking time was just perfect--the peppers were tender, but still maintained their form. We all loved this dish and talked about using red bell peppers for Christmas brunch! No matter what color pepper....I will definitely make these again. Thanks, Paula!

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her bisquit mix recipe is on recipezaar.com

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I thought these turned out great. I used bisquick for the biscuit mix, and the peppers turned out great! Next time I will add New Mexico green chile to the egg/milk mixture for a little more spice. I will make these again!