Save My aunt brought these to a potluck last summer, and I watched people go back for thirds without even asking what was inside. The combination felt impossible at first—funeral potatoes, which I'd only known as a casserole dish, somehow transformed into something entirely new when nestled inside a roasted bell pepper. I realized that night that the best recipes aren't always the ones you create from scratch, but the ones you borrow from tradition and make your own.
I made these for my neighbor who had just moved in, and she said they reminded her of her grandmother's cooking from Arkansas. There's something about presenting food in its own little edible vessel that makes people feel cared for in a way a regular casserole somehow doesn't.
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Ingredients
- Bell peppers: Choose peppers with flat bottoms so they'll stand upright without rolling around, and grab a mix of colors because they taste slightly different and look stunning on the plate.
- Frozen hash brown potatoes: This is the secret shortcut that makes this recipe actually doable on a Tuesday night without peeling and shredding potatoes by hand.
- Sour cream and cheeses: Don't skip the sharp cheddar and Monterey Jack combination because the blend creates a more sophisticated flavor than using just one cheese.
- Cream of chicken soup: It might seem old-fashioned, but it's the binder that holds everything together and adds a savory depth that's hard to replicate.
- Cornflakes: Crush them by hand so you get varied texture, not a fine powder that turns gluey when it bakes.
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Instructions
- Prepare your peppers:
- Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish. Cut the tops off your peppers with confidence and hollow them out completely, standing each one upright in the dish like little edible bowls waiting to be filled.
- Build your flavor base:
- Melt butter in a skillet and let the onions soften until they're translucent and sweet smelling, then add garlic just long enough to wake it up. The smell at this moment should make you smile because you know exactly where this is heading.
- Mix the magic:
- Combine your thawed potatoes, sautéed aromatics, sour cream, both cheeses, soup, and seasonings in a large bowl, stirring until everything is evenly distributed and creamy. This is where it starts to feel like actual funeral potatoes, even though it'll soon be transformed.
- Fill and top:
- Spoon the mixture carefully into each pepper, pressing gently so it settles without bursting through the sides. Toss your crushed cornflakes with melted butter and scatter them generously over the tops, creating a golden promise of crunch.
- Bake in two stages:
- Cover with foil and bake for 30 minutes so the peppers soften and the filling heats through, then remove the foil for the final 10 minutes so the topping turns crispy and golden. The kitchen will smell incredible and your guests will start arriving on time for once.
Pin it I made these for a family dinner after my dad had surgery, and my mom told me later that having something warm and familiar helped everyone relax in a way nothing else had that week. That's when I understood why this dish carries its name and why it shows up at tables during difficult moments.
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Why This Works as a Main Dish
Most people think of funeral potatoes as a side dish, the thing you push to the edge of your plate. But stuffed into a pepper, they become substantial and complete, especially when paired with a simple salad. The bell pepper itself adds vegetables and fiber while the creamy potato filling provides the comfort and satisfaction that makes people actually feel full.
Customizing Your Version
The beauty of this recipe is how flexible it is without losing its essential character. I've seen people add crispy bacon pieces for extra richness, swap panko breadcrumbs for the cornflakes when they want a more refined crunch, or use cream of mushroom soup to keep things vegetarian. The framework stays the same, but your kitchen, your preferences, and your table get to decide what this dish becomes.
Serving and Storage Tips
Let these rest for five minutes before serving so the filling sets slightly and people can actually pick them up without everything falling apart. Leftovers reheat beautifully in a 350°F oven, covered with foil, for about 15 minutes, and they honestly taste even better the next day when all the flavors have had time to get to know each other.
- A crisp green salad with vinaigrette cuts through the richness and balances the plate beautifully.
- These pair surprisingly well with a dry Riesling or even a light rosé if you're feeling a little fancy.
- Store covered in the fridge for up to three days, though they're best eaten within 24 hours while the cornflake topping stays crispest.
Pin it This dish deserves a place on your table not just for the potluck circuit, but for any night when you want to feel taken care of. There's no judgment in comfort food, only gratitude.
Frequently Asked Questions
- → Can I make this dish vegetarian?
Yes, substitute the cream of chicken soup with cream of mushroom for a vegetarian-friendly version.
- → What types of cheese work best?
Sharp cheddar and Monterey Jack provide a creamy, melty texture with balanced flavor.
- → How can I add extra crunch to the topping?
Using crushed cornflakes adds a buttery crispness, but panko breadcrumbs also make a great crunchy alternative.
- → What is the best way to prepare the peppers?
Hollow out the bell peppers by cutting off the tops and removing seeds, then arrange upright in a baking dish.
- → Are there suggested serving pairings?
This dish pairs well with a crisp green salad and a dry Riesling to balance the richness.
