Hash Peppers
Hash Peppers
I prepared these on a suggestion from my Dad, and that idea was tasty! The bell pepper and hash go together very well, excellent flavor.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 3 bell peppers, any color you want
- 2 cans corned beef hash, (14 oz / 397 g cans / about 2 cups)
Instructions
- Keep in mind the sizes of bell peppers can vary so you may need more than 2 cans of hash for 3 large peppers. I used 3 medium or smaller peppers.
- Cut the tops off the bell peppers, remove the seeds and membranes from the insides. (I dice the tops for use in other recipes.)
- Place the peppers in a saucepan and fill with water just to the tops of the peppers. Bring to a boil then reduce to medium heat, time for 5-6 minutes once the water boils. Drain the peppers and place in a baking dish.
- Preheat your oven to 180° C (350° F). Scoop out hash from the cans and pack into the peppers, round the tops. For extra hash left over, just pack into the pan next to the peppers.
- Bake for 45 minutes. During this time you can prepare side dishes of your choice, I fried up some yellow zucchini.
- Serve and enjoy.
Notes
I will say Low cost per serving as this can be a leftover dish made with homemade hash.
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