• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Balkan Recipes
  • About BLB
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • ×
    Balkan Lunch Box > Recipes > Bosnian Recipes > Baked Stuffed Peppers with Hash Browns

    Baked Stuffed Peppers with Hash Browns

    Published: Oct 5, 2015 · Modified: Jul 25, 2024 by Aida

    Jump to Recipe Jump to Video Print Recipe

    Baked stuffed peppers with hash browns are a delightful twist on the classic stuffed pepper. Pepper and potato flavors accented with spices - and then baked - complement each other perfectly! Shall we?

    Overhead of a black baking pan full of stuffed peppers on a marble gray background.
    Jump to:
    • Background
    • Ingredients
    • Instructions
    • Handling
    • More Potatoes
    • Thoughts?
    • Baked Stuffed Peppers with Hash Browns
    • More Recipes to ❤️

    Background

    Today's dish - baked stuffed peppers with hash browns - is similar to our vegetarian stuffed peppers. However, this time we grated the stuffing, added carrots, and gave the mixture a quick fry before filling the peppers with it.

    The peppers are both incredible and versatile!

    They can be a side or a standalone course. They're the ultimate vegetarian recipe or a meat lover's delight (just add something like ground beef patties). Moreover, hash browns stuffed peppers are incredibly savory with sweet undertones.

    You just can't go wrong with these!

    Ingredients

    Two stainless steel bowls and two glass bowls holding ingredients on a table (oil, seasonings, carrots, onions, potatoes, peppers).

    Here are the ingredients for our peppers with hash browns stuffing:

    • Peppers: smaller bell peppers, European sweet peppers, sweet Italian peppers, capsicum, or local peppers called babure or šilje. The best peppers to stuff are on the sweeter side, smaller, and approximately the same size. Avoid green bell peppers (bitter and sour).
    • Onions: white or yellow. Avoid red.
    • Potatoes: look for starchy potatoes like Russet or Yukon Gold. Avoid red potatoes and fingerlings.
    • Oil: sunflower, vegetable, avocado, coconut oil or lard. Avoid olive oil.
    • Seasonings: salt and pepper are the basics. Substitute salt with Vegeta, vegetable stock powder, or bouillon.
    • Carrots.

    Instructions

    Here are easy instructions for our peppers with hash browns stuffing:

    Four photographs, two by two, of a grater and onion, carrot, potato. Fourth photo depicts a hand squeezing starch out of the mixture.

    Step 1. Grate onion, potato, and carrot. Squeeze the liquid out. Mix and add seasonings. (If skipping the frying step, go directly to step 3.)

    Two photographs side by side of hashbrown preparation mixture.

    Step 2. Fry the stuffing in batches.

    Four photographs, two by two of peppers being stuffed with a small spoon, placed in a round pan and dabbed with oil.

    Step 3. Stuff the peppers (use a teaspoon). Transfer to an oiled pan. Dab lightly with oil. (Optional) add a cup of water.

    Two photos side by side of stuffed peppers.

    Step 4. Bake for 25 minutes. Flip the peppers around. Bake for another 25-30 minutes. Baked stuffed peppers with hash browns are now done.

    Handling

    A forkful of potato stuffing being held above a black pan with peppers.
    • Serving: serve stuffed peppers with hash browns with bread (it's especially tasty to dip it into the fat peppers baked in), and a dollop of sour cream (if desired). A side salad like shopska compliments them perfectly.  Consider adding a protein side. 
    • Storing: it's best to serve them on the same day. Let the leftovers cool, cover them with foil, and transfer them to the fridge for up to 24 hours. (Discard after that period!) 

    • Reheating: reheat using your preferred heating method. 

    More Potatoes

    Here are some other potato and/or pepper recipes we love:

    • Two hands holding a bowl of stew.
      Veal Stew with Potatoes "Dive Bar Style"
    • A forkful of djuvec above a plate.
      Djuvec - Balkan Ratatouille (Đuveč, Ghivetch)
    • Moussaka in a pan.
      EASY Serbian Ground Beef Potato Moussaka Casserole
    • Two hands holding a bowl and a spoon on a gray background.
      Flat Beans Stew (Boranija)

    Thoughts?

    If you made baked stuffed peppers with hash browns and liked it, please consider giving it a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This helps others find the recipe more easily!

    Also, feel free to leave a comment (I read each one!), and don't forget to tag a photo #balkanlunchbox, or us @balkanlunchbox, on IG.

    Prijatno and bon appetit!

    Overhead of a black baking pan full of stuffed peppers on a marble gray background.

    Baked Stuffed Peppers with Hash Browns

    Aida
    Savory peppers filled with a flavorful hash browns mixture baked to perfection.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 45 minutes mins
    Cook Time 55 minutes mins
    Total Time 1 hour hr 40 minutes mins
    Course Main Course, Side Dish
    Cuisine Bosnian, Croatian, Kosovo, Serbian
    Servings 4
    Calories 741 kcal

    Ingredients
     
     

    • 10-11 smaller bell peppers or European sweet peppers, sweet Italian peppers, local peppers called babure or šilje; avoid green bell peppers (bitter and sour); think the size of a woman's fist
    • 4-5 large potatoes (about 2lbs/ 900g) Russett, Yukon Gold, or similar; avoid fingerling and young potatoes; peeled
    • 2-3 carrots medium; peeled
    • 2-3 yellow onions or white; avoid red onions; peeled
    • ½ cup vegetable oil or sunflower or avocado oil; avoid olive oil
    • 2 tablespoons Vegeta or 1-2 tablespoons vegetable stock, 1 bouillon, or 1-2 tablespoons seasoned salt
    • ground pepper to taste we recommend 1 teaspoon
    • salt to taste only if you don't find Vegeta savory enough
    • ½ cup to 1 cup water
    • (Optional) 1-2 cups sour cream or thick plain yogurt such as Greek
    • (Optional) 1 teaspoon garlic powder mixed into the sour cream

    Instructions
     

    Prepping the Hash Brown Pepper Stuffing

    • Wash and decore the peppers. You can use a knife, or push the stem in with your thumb, and then slowly pull it out and discard. Wash out the seeds keeping the pepper intact. Repeat for all peppers.
    • In a large bowl, grate potatoes, onions and carrots. Squeeze the mixture in batches as much as you can to get all the liquid and starch out. Transfer to another bowl. Repeat (squeeze everything twice and discard the liquid).
    • Add seasonings to the stuffing. Mix everything until the ingredients integrate really well. Give the stuffing a little taste to see if the seasonings are to your liking (enough salt, pepper, etc.). Now choose which way you want to make the peppers.

    Option 1 - Faster Hash Brown Peppers (Look at the Video)

    • Heat oven to 485°F/ 250°C.
    • Add 1-2 tablespoons of oil to the stuffing, and mix well once more. Stuff each pepper with several teaspoons of the stuffing, or until they are filled to the top. Transfer them to a well-oiled baking pan. Dab with oil on top, and (optionally) add ½-1 cup water to the pan. If there is more stuffing left, add it to the pan in between the peppers.
    • Bake for 25 minutes. They will blush on top. Flip them around and bake for another 25-30 minutes. Check on them a few times during baking. If they're blushing too much, lower the temperature to 430°F/ 220°C, (or even 400°F/ 200°C if your oven runs hot). You can cover them with parchment paper too, and bake a few additional minutes.

    Option 2 - Tastier Hash Brown Peppers (Look at the Instruction Photos)

    • In a large frying pan heat 2 tablespoons of oil on high. Transfer ½ (or ⅓) of the stuffing and fry on one side for about 10 minutes. Don't stir. Flip to the other side and fry for another 8-10 minutes. (You can fry the stuffing to your liking, but don't overdo it as it'll still bake for another hour in the oven.) Transfer to a plate so it can cool. Repeat until you fry all the stuffing. The second (and third) batches will take less time to fry. Meanwhile, heat oven to 485°F/ 250°C.
    • Using a small teaspoon, stuff each pepper with several teaspoons of the hash brown stuffing, or until they are filled to the top. (Watch your fingers as the stuffing will be hot.) Transfer them to a well-oiled baking pan. Dab with oil on top, and (optionally) add ½-1 cup water to the pan. If there is more stuffing left, add it to the pan in between the peppers.
    • Bake for 25 minutes. They will blush on top. Flip them around and bake for another 25-30 minutes. Check on them a few times during baking. If they're blushing too much, lower the temperature to 430°F/ 220°C, (or even 400°F/ 200°C if your oven runs hot). You can cover them with parchment paper too, and bake a few additional minutes.

    Serving

    • (Optional) Mix sour cream and garlic powder and pour over the peppers as you serve them.
    • Serve stuffed peppers with hash browns with bread (it's especially tasty to dip it into the fat peppers baked in). A side salad like shopska compliments them perfectly.  Consider adding a protein side. It's best to serve these on the same day they're made.
      Store the leftovers by letting them cool, cover them with foil, and transfer them to the fridge for up to 24 hours. (Discard after that period!) 
      Reheat using your preferred heating method. 

    Video

    Notes

    • Option 1 vs Option 2 
    Both options produce tasty peppers! However, frying the stuffing a little bit (option 2) makes them tastier. (It does take an extra 15-20 minutes.) You won't go wrong with either one. 
    •  Nutrition Information
    Nutrition information is an estimate and calculated without the sour cream sauce. 

    Nutrition

    Serving: 1of 4Calories: 741kcalCarbohydrates: 102.34gProtein: 12.94gFat: 34.89gSodium: 72mgPotassium: 2608mgFiber: 14.3gSugar: 14.7gVitamin A: 9179IUVitamin C: 411.4mgCalcium: 112mgIron: 5.4mg
    Tried this recipe?Let us know how it was!

    More Recipes to ❤️

    • A hand holding a bottle and pouring liqueur into a shot glass on a gray background.
      Homemade Sour Cherry Liqueur (Cherry Brandy, Višnjevača, Višnja, Višnjevac) [Three Ingredients]
    • ajvar, chutney, pepper chutney, eggplant chutney, balkan spread, balkan dip ajvar, red pepper and eggplant dip, pepper dip | balkanlunchbox.com
      Ajvar
    • A bowl with potato and carrot soup, a spoon, bread, salt and pepper on a gray background.
      Simple Potato Soup Recipe [Stovetop, Few Ingredients]
    • Quarter of a burek pie on a plate on gray background.
      Burek
    « Fruit Compote (Kompot, Hošaf)
    Klepe: Bosnian Ravioli or Manti-Style Beef Dumplings [From Scratch, No Baking Powder] »


    Reader Interactions

    Comments

    1. IVA says

      March 10, 2024 at 10:50 pm

      5 stars
      Hvala za recept. Podsjetilo me na djetinjstvo 🙂

      Reply
      • Aida says

        March 11, 2024 at 6:54 am

        IVA,
        zadovoljstvo nam je! ❤️

        Reply
    5 from 2 votes (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Aida and Aleksandra of Balkan Lunch Box, standing together.

    Welcome! I'm Aida, creator of Balkan Lunch Box, food blog about traditional and contemporary Balkan cuisine. My sister Aleksandra helps me.

    Learn more about me →

    As seen on

    Popular

    • Three biscuits on a gray background, one being halved with a fork.
      Čupavci: Balkan Lamingtons [One Hour]
    • Closeup of four wafers.
      Balkan No Bake Wafer Cake (Oblatne, Oblande)
    • Old Fashioned Goulash with Beef and Mushrooms
    • Stewed apple in a clear bowl, on the table.
      Stewed Stuffed Apples in Syrup (Tufahije)
    • Soup in a silver bowl with a lid, a kitchen cloth, two slices of bread, a lemon wedge and a spoon.
      Okra Soup: Creamy Chicken Soup with Okra (Bosnian Bey's Soup, Begova Čorba)
    • ajvar, chutney, pepper chutney, eggplant chutney, balkan spread, balkan dip ajvar, red pepper and eggplant dip, pepper dip | balkanlunchbox.com
      Ajvar
    • Moussaka in a pan.
      EASY Serbian Ground Beef Potato Moussaka Casserole
    • Closeup of a stuffed pepper.
      Best Classic Baked Stuffed Peppers with Ground Beef and Rice (Punjene Paprike)
    • Quarter of a burek pie on a plate on gray background.
      Burek
    • Rice and chicken in a sheet pan, overhead.
      Easy Baked Chicken Over Rice Casserole (Chicken Thighs and Drumsticks) [4 Ingredients, 1 Pan]

    Favorite Salads

    • Russian Salad or Salad Olivier
    • Bowl with carrots and apple, and carrot and apple and a spoon on a table.
      Grated Apple and Carrot Salad [Two Ingredients, Ten Minutes]
    • A bowl of carrot and beet salad, a beet, carrots and fork on the side.
      Grated Beet and Carrot Salad [Five Ingredients, Ten Minutes]
    • Shopska Salad

    Latest & Greatest

    • A ladle holding bean soup above the blue bowl, on an orange background.
      High Protein Balkan Bean Soup (Visokoproteinski Grah/ Visokoproteinski Pasulj)
    • A glass bowl full of stuffed peppers.
      21+ Pepper Recipes
    • A hand holdling a fork with scallion salad above a black bowl filled with salad on an orange background.
      Scallion Salad with Sour Cream (Lukmira) [2 Ingredients, 5 minutes]
    • Four photographs of different stews in one pin.
      14+ Best Stew Recipes





    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Statement

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2014 - 2025 Balkan Lunch Box

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.