Sonoma Classic Brunch
A classic brunch made easy. Bell peppers are steamed and filled with CHEF-MATE® Corned Beef Hash that’s mixed with sauteed onions. The dish is then sprinkled with shredded cheese and baked until the cheese is melted. Each stuffed pepper is cut in half and topped with chopped chives. Serve with soft scrambled eggs for the complete brunch experience. This classic brunch dish is not only easy to make but also a crowd-pleaser. Whether you're hosting a brunch gathering or simply treating yourself to a special weekend meal, these Stuffed Bell Peppers with Corned Beef Hash are sure to impress.
So, gather your ingredients, embrace the flavors, and get ready to savor the delightful combination of tender bell peppers, savory corned beef hash, melted cheese, and fresh chives. With every bite, you'll experience the perfect balance of textures and flavors that will make your brunch a memorable one.
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Green Bell Pepper, medium, (orange, yellow, red) trimmed and cored -- 42 oz
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Chef-mate Corned Beef Hash 6 x 107 ounces -- 3 cup
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Onion, diced 1/4", sautéed -- 0.75 cup
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Cheddar cheese, shredded -- 0.75 cup
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Chives, fresh, chopped -- 6 tbsp
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Egg substitute, liquid, scrambled, you may also use Egg whites or Eggs -- 21 oz
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1Steam the bell peppers for about 6-8 minutes or until tender. Cool.
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2Mix the Corned Beef Hash with the sautéed onions. Use the mixture to fill the cooked bell peppers.
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3Sprinkle the shredded cheese on top of the pepper, bake upright in a 375ºF oven until heated through and cheese is melted, about 15 minutes.
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4Cut each stuffed pepper in half. Garnish with chopped chives and serve with soft scrambled eggs.
