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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
Steam the bell peppers for about 6-8 minutes or until tender. Cool.
Mix the Corned Beef Hash with the sautéed onions. Use the mixture to fill the cooked bell peppers.
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.
Cut each stuffed pepper in half. Garnish with chopped chives and serve with soft scrambled eggs.