Cheesy Stuffed Pepper Rings |
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Prep Time: 10 Minutes Cook Time: 2400 Minutes |
Ready In: 2410 Minutes Servings: 4 |
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These are quick and easy and make a really UNIQUE side dish. Spicy hash browns and cheese stuffed in small pepper rings baked until gooey and lightly brown make this a nice dish to serve along side, chicken, fish steak, or just about anything. These are also a great side for a BBQ as they they can be made ahead and just heated up. 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 |
Directions:
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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