# What You'll Need:
→ Vegetables
01 - 6 large bell peppers (any color), tops removed and seeds hollowed
02 - 1 medium yellow onion, finely diced
03 - 2 cloves garlic, minced
→ Potatoes
04 - 3 cups frozen shredded hash brown potatoes, thawed
→ Dairy
05 - 1.5 cups sour cream
06 - 1 cup shredded sharp cheddar cheese
07 - 1 cup shredded Monterey Jack cheese
08 - 6 tablespoons unsalted butter, melted
09 - 1 can (10.5 oz) condensed cream of chicken soup or cream of mushroom soup
→ Seasonings
10 - 0.5 teaspoon kosher salt
11 - 0.5 teaspoon black pepper
12 - 0.5 teaspoon paprika
→ Topping
13 - 1.5 cups cornflakes, lightly crushed
14 - 2 tablespoons unsalted butter, melted
15 - 2 tablespoons fresh chives, chopped (optional)
# How to Make It:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish lightly. Arrange hollowed bell peppers upright in the prepared dish.
02 - Melt 1 tablespoon butter in a large skillet over medium heat. Add diced onion and cook until softened, approximately 4 minutes. Stir in minced garlic and cook for 1 minute longer. Remove from heat.
03 - In a large mixing bowl, combine thawed hash brown potatoes, sautéed onion and garlic mixture, sour cream, cheddar cheese, Monterey Jack cheese, condensed soup, 3 tablespoons melted butter, salt, pepper, and paprika. Mix thoroughly until well blended and evenly distributed.
04 - Spoon potato mixture evenly into each bell pepper, pressing gently to distribute filling and eliminate air pockets.
05 - In a small bowl, toss crushed cornflakes with 2 tablespoons melted butter. Distribute evenly over the tops of the stuffed peppers.
06 - Tent the baking dish loosely with aluminum foil and place in preheated oven. Bake for 30 minutes.
07 - Remove foil and bake for an additional 10 minutes until cornflake topping is golden brown and peppers are tender when pierced with a fork.
08 - Remove from oven and allow to cool for 5 minutes before serving. Garnish with fresh chopped chives if desired.
