Corned Beef Hash Stuffed Bell Peppers

Serves 4 · 15 min prep · 50 min cook

Ingredients

• 4 large bell peppers (any color)
• 3 cups cooked corned beef hash (homemade or quality canned)
• 1 1/2 cups shredded sharp cheddar cheese
• 1 small yellow onion
• 2 garlic cloves
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1/2 tsp dried oregano
• 1/2 tsp black pepper
• 1/2 tsp kosher salt
• 3 green onions
• 1/2 cup sour cream

Instructions

1. 1Preheat the oven to 400°F. Slice the bell peppers in half lengthwise and remove seeds and membranes. Arrange the halves cut-side up in a 9x13-inch baking dish. Brush lightly with olive oil and season the insides with salt and pepper.
2. 2Finely dice the onion and mince the garlic. Heat the remaining olive oil in a large skillet over medium heat. Add the onion and cook 4 minutes until translucent. Stir in the garlic, tomato paste, oregano, and black pepper; cook 1 minute more.
3. 3Add the corned beef hash to the skillet, breaking up any large clumps. Stir in the Worcestershire sauce and cook 5 to 6 minutes, pressing occasionally, until the hash is heated through and beginning to crisp in spots. Taste and adjust salt.
4. 4Remove the skillet from heat and fold in half of the shredded cheddar and most of the sliced green onions, reserving some for garnish. The cheese will start to melt and bind the filling.
5. 5Spoon the hot hash mixture generously into each pepper half, mounding it slightly. Sprinkle the remaining cheddar evenly over the tops.
6. 6Pour water into the bottom of the baking dish to create steam. Cover the dish loosely with foil and bake for 25 minutes.
7. 7Uncover and bake another 10 to 12 minutes until the peppers are tender-crisp, the cheese is bubbly and golden in spots, and the hash edges look crispy.
8. 8Let the peppers rest 5 minutes. Dollop sour cream on each, scatter the remaining green onions, and serve hot straight from the dish.