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Crispy Corned Beef Hash Stuffed Peppers

crispy corned beef hash stuffed peppers - featured image
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A quick and easy savory roasted recipe featuring bell peppers stuffed with crispy corned beef hash, topped with melted cheddar cheese and optional eggs for extra richness.

Ingredients

Scale
  • 4 large bell peppers (red, yellow, or orange)
  • 2 cups (about 10.5 oz or 300g) canned or homemade corned beef hash
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 cup (about 3.5 oz or 100g) shredded cheddar cheese
  • 2 tablespoons fresh parsley, chopped (optional)
  • 4 large eggs (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Slice the tops off the bell peppers and carefully remove the seeds and membranes. Set aside the tops if you want to use them as lids later. Place peppers upright in your baking dish.
  3. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until soft and translucent. Add the garlic and cook for another 30 seconds until fragrant.
  4. In a bowl, combine the sautéed onion and garlic with the corned beef hash, smoked paprika, and black pepper. Stir well to evenly distribute the seasoning.
  5. Spoon the corned beef hash mixture into each pepper cavity, packing slightly but not overly tight. Sprinkle shredded cheddar cheese on top of each filled pepper.
  6. Drizzle the remaining olive oil over the peppers and place the baking dish in the oven. Roast for about 25 minutes until the peppers are tender and the cheese is melted and bubbly.
  7. About 5 minutes before the peppers are done, carefully crack one egg into each pepper on top of the cheese (optional). Return to the oven and bake until eggs are set to your liking – around 5-8 minutes for runny yolks, longer if you prefer firm.
  8. Remove from oven and let cool for a few minutes. Garnish with fresh parsley before serving.

Notes

If peppers start to brown too quickly, loosely tent with foil. Pat corned beef hash dry if watery to avoid soggy peppers. The egg topping adds creamy richness and balances the crispy hash. For extra smoky flavor, broil for 1-2 minutes at the end but watch carefully. Can be made ahead and refrigerated before roasting.

Nutrition

Keywords: corned beef hash, stuffed peppers, roasted peppers, savory recipe, quick dinner, comfort food, easy recipe

Find it online: https://emmayum.com/crispy-corned-beef-hash-stuffed-peppers-easy-savory-roasted-recipe/