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Sonoma Classic Brunch

  • 25 min
  • Easy
  • 12
  • Green Bell Pepper, medium, (orange, yellow, red) trimmed and cored -- 42 oz
  • Chef-mate Corned Beef Hash 6 x 107 ounces -- 3 cup
  • Onion, diced 1/4", sautéed -- 0.75 cup
  • Cheddar cheese, shredded -- 0.75 cup
  • Chives, fresh, chopped -- 6 tbsp
  • Egg substitute, liquid, scrambled, you may also use Egg whites or Eggs -- 21 oz
Preparation
1
Steam the bell peppers for about 6-8 minutes or until tender. Cool.
2
Mix the Corned Beef Hash with the sautéed onions. Use the mixture to fill the cooked bell peppers.
3
Sprinkle the shredded cheese on top of the pepper, bake upright in a 375ºF oven until heated through and cheese is melted, about 15 minutes.
4
Cut each stuffed pepper in half. Garnish with chopped chives and serve with soft scrambled eggs.
Components