Rating: 4 stars
41 Ratings
  • 5 star values: 17
  • 4 star values: 19
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

Bell peppers stuffed with hashbrowns, ground beef, green beans, and cheese. My apartment-mate and I invented this recipe while drinking beer and 'reminiscing' about elementary-school cafeteria food. When we got around to trying it out, we were pleasantly surprised. Beats your old school cook's tater tot hot dish!

Recipe Summary

cook:
30 mins
total:
40 mins
prep:
10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook the hashbrown patties according to package directions. Mash with a fork and set aside.

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  • Bring a large pot of water to boil over high heat. Place the peppers in the boiling water and turn off the stove. After 10 minutes remove the peppers from the water and set aside.

  • In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Mix in the hashbrowns, green beans, jalapeno, salt, pepper, cumin, and cheddar cheese.

  • Loosely stuff the beef mixture into the peppers. Place peppers onto a baking sheet. Bake 20 minutes in a 350 degrees F (175 degrees C) oven. Let cool 1 minute before serving.

Nutrition Facts

396 calories; protein 19.4g; carbohydrates 25.5g; fat 23.4g; cholesterol 64.1mg; sodium 665.2mg. Full Nutrition
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