Wednesday, September 1, 2010

Brunch Stuffed Peppers

4 yellow bell peppers
1 C frozen country style hashbrowns, thawed
½ (16 oz) package bacon, cooked and crumbled
3 large eggs
¾ C shredded cheddar-monterey jack cheese blend, plus more for garnish.
¾ C whole milk
½ C biscuit mix
¼ C sour cream
2 tbsp. chopped green onions
½ tsp. salt
¼ tsp. ground black pepper

Preheat oven to 350°

Remove the top ½ in. of each pepper. Discard the tops and seeds. Arrange the peppers, cut side up in an 8x8 in. glass baking dish. Fill 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 min.) Remove from the oven, garnish with cheese and serve immediately.

**Paula Deen**

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