Egg and Potato Stuffed Peppers

Fresh peppers stuffed with hash browns, ham, cheese and other vegetables. A great healthy meal option!

  1. Cut peppers in half lengthwise and remove seeds. Place on foil-lined baking sheet. Set aside.
  2. Mix potatoes, cheese, ham, mushrooms and onion together.
  3. Spoon potato mixture into hollowed-out peppers.
  4. In separate bowl, mix eggs, cream, salt and pepper. Pour over potato-filled peppers until filled. Bake at 350° F for 50 minutes.

  • For a healthier option, try: Papetti’s® Better’n Eggs® No Fat/No Cholesterol Liquid Eggs.
  • Serve over couscous.
  • Daypart suggestion: lunch or dinner.

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