Brunch Stuffed Peppers

• 4 yellow bell peppers
• 1 cup frozen country style hash browns, thawed
• 1/2 (16-ounce) package bacon, cooked and crumbled
• 3 large eggs
• 3/4 cup shredded Cheddar-Monterey Jack cheese blend, plus more for garnish
• 3/4 cup whole milk
• 1/2 cup biscuit mix
• 1/4 cup sour cream
• 2 tablespoons chopped green onion
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

1. Preheat oven to 350 degrees F.
2. Remove the top 1/2-inch of each pepper.
3. Discard the tops and seeds.
4. Arrange the peppers, cut side up, in an 8 by 8-inch glass baking dish.
5. Fill the bottom of each pepper evenly with hash browns and bacon.
6. In a large bowl, combine the eggs, cheese, milk, baking mix, sour cream, green onion, salt, and pepper.
7. Whisk until combined.
8. Evenly distribute the egg mixture into each pepper.
9. Bake until a wooden pick inserted in center comes out dry, about 45 minutes.
10. Remove from the oven, garnish with cheese and serve immediately.

yellow bell peppers, country style hash browns, bacon, eggs, cheddarmonterey, milk, biscuit mix, sour cream, green onion, salt, ground black pepper

Taken from www.foodnetwork.com/recipes/paula-deen/brunch-stuffed-peppers-recipe.html (may not work)