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Cheesy Stuffed Pepper Rings
40 Hrs 10 Mins
Serves: 8-9
Diet Restriction
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Secret Ingredients
  • 3 cups frozen hash browns (OreIda works great for this)
  • 3 red peppers (cut into 1-inch rings, seeds and ribs removed)
  • 3 scallions, diced fine (white and green parts)
  • 1 small onion, diced fine
  • 1/2 teaspoon minced garlic
  • 1 cup monterey jack pepper cheese, shredded
  • 1 egg, beaten
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 1/4 teaspoon cayenne (more or less to taste)
  • 1 teaspoon fresh parsley, minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  1. Potato Filling -- In a large saute pan, add the oil and butter and bring to medium heat. Add in the garlic, onion and cook for 2 minutes. Then add the potatoes, salt, pepper, parsley, and cayenne and cook until slightly brown on medium high heat but not over done. You still want them undercooked a bit, but soft and tender Approximately 7-10 minutes. When done, remove from the heat into a large bowl, let cool slightly and add the egg, cheese and scallions and mix well.
  2. Peppers -- As the potatoes are cooking prepare the peppers. Cut the very top and bottom off of the pepper and then cut in 3 - 1" (approximate size) rings. Remove the ribs and seeds. This should make 3-4 - 1" rings per pepper.
  3. Bake -- On a cookie sheet lined with foil or parchment paper sprayed with non-stick spray or Pam, set the rings down and then fill with the potato mixture and be sure to press down and fill completely. Cook 30 minutes in a 350 degree oven until golden brown and the peppers are soft and tender.
  4. Serve -- Pretty and easy. ENJOY!
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