Paula Deen Brunch Stuffed Peppers

Paula Deen brunch stuffed peppers take about 1 hour and yellow bell peppers, hash browns, bacon and cheddar-Monterey Jack to make a cheesy, savory egg bake for 4. Save this easy brunch idea for a holiday table, Sunday dinner or church supper, because it's make-ahead friendly and bakes in one dish.

Fill each pepper with the hash browns and bacon first, so the egg mixture has a base to sit on. Pour the custard in without that layer and the pepper turns soggy instead of setting up into a sliceable bake.

Paula stirs a little biscuit mix and sour cream into the eggs, so the filling puffs up soft and tender, more like a savory souffle than a plain scramble. Standing the peppers snug in an 8 by 8-inch glass dish keeps them upright for the whole bake.

Paula Deen Brunch Stuffed Peppers

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Course: BreakfastCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

380

kcal

Yellow peppers soften in the oven while the hash brown and bacon base turns crisp at the edges. The biscuit mix custard sets up fluffy and golden, with melted cheese on top.

Ingredients

• 4 yellow bell peppers
  

• 1 cup thawed frozen country style hash browns
  

• 1/2 (16 oz) package cooked and crumbled bacon
  

• 3 large eggs
  

• 3/4 cup shredded plus more for garnish cheddar-monterey Jack cheese blend
  

• 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 Black pepper
  

Directions

• Preheat the oven: Preheat the oven to 350°F. That gives it time to come to temperature while you prep the peppers.
• Prep the peppers: Cut the top 1/2-inch off each of the 4 yellow bell peppers, then discard the tops and seeds. Stand the peppers cut side up in an 8 by 8-inch glass baking dish.
• Fill the bases: Divide 1 cup thawed country style hash browns and 1/2 package cooked, crumbled bacon evenly among the peppers. Spread them in an even layer so the egg mixture has something to rest on.
• Mix the egg custard: Whisk 3 large eggs, 3/4 cup cheddar-Monterey Jack cheese, 3/4 cup whole milk and 1/2 cup biscuit mix in a large bowl. Add 1/4 cup sour cream, 2 tablespoons chopped green onion, 1/2 teaspoon salt and 1/4 teaspoon black pepper, then keep whisking until the batter looks smooth with no dry pockets of biscuit mix.
• Fill and bake: Spoon the egg mixture evenly into each pepper, then slide the dish into the oven. Bake for about 45 minutes, until a wooden pick inserted in the center comes out dry.
• Garnish and serve: Pull the dish from the oven and sprinkle extra cheese over the tops. Serve the peppers right away while the filling is hot and puffed.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make brunch stuffed peppers ahead of time?

You can prep the peppers and the hash brown and bacon base the night before and keep them covered in the fridge. Whisk the egg mixture fresh in the morning, then fill and bake, since the biscuit mix works best when it hasn't sat in the liquid for hours.

Can I use red or green bell peppers instead of yellow?

Yes, any bell pepper works the same way in this recipe. Green peppers taste a little more bitter and red ones are sweeter, so pick whichever color you like with the bacon and cheese.

How do I store and reheat leftovers?

Cover leftover peppers and keep them in the fridge for a few days. Reheat them in a 350°F oven until hot in the center, because the microwave tends to make the pepper watery.

Can I use fresh hash browns instead of thawed frozen ones?

Frozen country style hash browns are what the recipe calls for, and they just need to be thawed first. If you use fresh shredded potatoes, squeeze out the moisture so they don't water down the filling.

What's the most common mistake with stuffed peppers?

Under-baking is the big one, because the pepper can look done on the outside while the egg center is still loose. Check with a wooden pick in the center, and keep baking until it comes out dry.