# What You'll Need:
→ Vegetables
01 - 6 large bell peppers, any color, tops removed and seeds hollowed out
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 and divided
09 - 1 can (10.5 oz) condensed 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 fresh chives, chopped, optional for garnish
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish and arrange the hollowed bell peppers upright in it.
02 - Heat 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 additional minute, then remove from heat.
03 - In a large mixing bowl, combine thawed hash brown potatoes, sautéed onion and garlic mixture, sour cream, sharp cheddar cheese, Monterey Jack cheese, condensed cream of mushroom soup, 3 tablespoons melted butter, kosher salt, black pepper, and paprika. Mix until thoroughly blended.
04 - Distribute the potato mixture evenly among the prepared bell peppers, pressing gently to ensure compact filling.
05 - In a small bowl, combine crushed cornflakes with 2 tablespoons melted butter, then sprinkle mixture evenly over the tops of the stuffed peppers.
06 - Loosely tent the baking dish with aluminum foil and bake for 30 minutes.
07 - Remove foil and continue baking for an additional 10 minutes, until the topping achieves a golden color and the peppers are tender when pierced with a fork.
08 - Allow the dish to cool for 5 minutes before serving. Garnish with fresh chives if desired.
