Brunch stuffed peppers

  • Preparation Time10 mins
  • Cooking Time45 mins
  • Serves4
  • DifficultyEasy
4 yellow peppers
150g frozen country-style hash browns, thawed
250g streaky bacon, cooked, crumbled
3 large eggs
75g grated Cheddar-Monterey Jack cheese blend, plus more for garnish
175ml whole milk
60g scone mix
60g sour cream
10g chopped spring onion
1/2 tsp salt
1/4 tsp ground black pepper
1) Preheat oven to 180C/Gas 4.

2) Remove the top 1.25cm of each pepper. Discard the tops and seeds. Arrange the peppers, cut side up, in a 20-by-20cm glass baking dish. Fill the bottom of each pepper evenly with hash browns and bacon.

3) In a large bowl, combine the eggs, cheese, milk, baking mix, sour cream, spring onion, salt and pepper. Whisk until combined. Evenly distribute the egg mixture into each pepper. Bake until a wooden pick inserted in centre comes out dry, about 45 minutes. Remove from the oven, garnish with cheese and serve immediately.

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