Cheesy Stuffed Pepper Rings

• 3 cups frozen hash browns (OreIda works great for this)
• 3 red peppers (cut into 1-inch rings, seeds and ribs removed)
• 3 scallions, diced fine (white and green parts)
• 1 small onion, diced fine
• 1/2 teaspoon minced garlic
• 1 cup monterey jack pepper cheese, shredded
• 1 egg, beaten
• 1 teaspoon butter
• 1 teaspoon olive oil
• 1/4 teaspoon cayenne (more or less to taste)
• 1 teaspoon fresh parsley, minced
• 1 teaspoon salt
• 1/4 teaspoon pepper

1. Potato Filling -- In a large saute pan, add the oil and butter and bring to medium heat. Add in the garlic, onion and cook for 2 minutes. Then add the potatoes, salt, pepper, parsley, and cayenne and cook until slightly brown on medium high heat but not over done. You still want them undercooked a bit, but soft and tender Approximately 7-10 minutes. When done, remove from the heat into a large bowl, let cool slightly and add the egg, cheese and scallions and mix well.
2. Peppers -- As the potatoes are cooking prepare the peppers. Cut the very top and bottom off of the pepper and then cut in 3 - 1" (approximate size) rings. Remove the ribs and seeds. This should make 3-4 - 1" rings per pepper.
3. Bake -- On a cookie sheet lined with foil or parchment paper sprayed with non-stick spray or Pam, set the rings down and then fill with the potato mixture and be sure to press down and fill completely. Cook 30 minutes in a 350 degree oven until golden brown and the peppers are soft and tender.
4. Serve -- Pretty and easy. ENJOY!

frozen hash browns, red peppers, scallions, onion, garlic, monterey jack pepper cheese, egg, butter, olive oil, cayenne, fresh parsley, salt, pepper

Taken from www.food.com/recipe/cheesy-stuffed-pepper-rings-384983 (may not work)