Brunch Stuffed Peppers

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  • Level: Easy
  • Total: 55 min
  • Prep: 10 min
  • Cook: 45 min
  • Yield: 4 servings
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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


  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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