0:01
- [Paula] Now, this recipe is referred to as a brunch
0:11
You don't have to limit this to just a brunch
0:14
although, it's a nice brunch for a group of ladies
0:17
but this is good for lunch or dinner.
0:22
You can serve a nice salad along with it
0:27
and you got a full meal deal.
0:31
You're gonna have a little bacon in this, a little potato.
0:35
You could serve this as a side dish, you know
0:39
along with baked chicken.
0:43
There's just lots of ways you can do this
0:45
but I think because of the ease of it and all the flavors
0:50
I think it's a recipe that y'all will love.
0:54
If you like bell pepper.
0:55
A lot of people don't care for bell pepper
0:58
but I'm not one of those.
1:02
So I'm gonna start with three eggs.
1:06
I'm going to get my filling together.
1:23
my Paula Deen biscuit mix.
1:26
If you don't have any, you can certainly use whatever kind
1:31
of biscuit mix you can find
1:36
Just kind of prejudice to mine, cuz you know
1:40
this is what would make the biscuits
1:42
at Paula Dean's Family Kitchen and the Lady and Sons.
1:46
That's what we use my biscuit mix.
1:54
So we're going to just whisk that up and get all
2:00
I'm gonna come over here and I'm gonna add our spring onion
2:08
I hear these called all different, all different names
2:12
but mama, my grandma, my family, they called them
2:16
So that's what it is to me.
2:27
Okay. Now I'm gonna add some sour cream
2:35
are y'all picking up what I'm putting down with this?
2:37
What this is gonna taste like?
2:39
It'll taste like a big ole biscuit.
2:46
And that bell pepper.
2:55
Okay. And last but not least like three quarters of a cup
3:01
of cheese and you know, use the cheese of your choice.
3:07
So doesn't that look good?
3:10
That looks good enough to eat right now.
3:14
I bet we could make a fried biscuit out of that.
3:16
Don't you think, Eddie?
3:19
All right, so we have cut an inch off the
3:22
top of our bell pepper and I'm going to
3:25
now the recipe, if you go on the website
3:28
and you find the recipe, it's not gonna tell you to do this
3:31
but this is just what I prefer to do because I would like
3:38
For my bell peppers to soften some.
3:42
And if I put that little bit
3:43
of water in there, it'll kinda steam 'em.
3:47
Now some people actually like to
3:52
steam their peppers off before they stuff them.
3:56
But so it's whatever.
3:58
All right, now we've got a couple of hash browns
4:07
into the four peppers.
4:12
Some peppers may be a little bigger
4:23
And this is one of 'em right here, this pepper's bigger
4:29
that down in there like that.
4:36
And now I'm gonna put
4:38
my fresh cooked bacon on top.
4:47
This sounds like breakfast right here, doesn't it?
4:50
The hash browns and the bacon.
5:00
That's a lot of bacon
5:06
but I'm gonna use every drop of it.
5:12
Okay. That's pretty much equally divided.
5:18
Right now, I'm gonna find me something that I can
5:40
And I'm just gonna fill these up
5:53
and we're gonna bake these y'all
5:58
until a clean toothpick
6:12
Don't this look good?
6:19
- [Theresa} Did you have enough hash browns?
6:23
- [Paula] You know what I'm gonna do?
6:24
I think I'm gonna get some tin foil and wind it up
6:28
so my belt pepper won't go caddywampus on me.
6:35
Whatchu think, Theresa?
6:37
- [Theresa] Sounds like a plan.
6:39
- [Paula] Does sound like a plan
6:40
- [Theresa] A good one.
6:49
- [Paula] There we go.
6:55
- [Theresa] You're very smart.
6:57
- [Paula] Aren't I smart?
7:03
I just don't want 'em tumbling all over the place.
7:12
You know and you can really use your imagination
7:21
You can stuff 'em with anything you want to really.
7:38
Now when these come outta the oven, we are gonna top 'em.
7:45
We're gonna top 'em with more cheese.
8:01
Come on, I want every bit of y'all.
8:06
Not an onion left in that bowl please.
8:16
I don't like the way that one's sitting too much.
8:18
Okay. That's got it now.
8:33
And they look evenly full to me.
8:37
So like I said, 45 minutes
8:41
in a 350 degree oven.
8:44
And when we take 'em out,
8:49
we're going spray them
8:50
with a little more cheese and it'll be time to eat,
8:54
brunch or lunch whatever you want to call it.
8:58
I might want one more piece of tinfoil.
9:03
- [Paula] By the time I crunched it up,
9:12
By the time I crunched it up it kinda
9:38
- [Theresa] I'm coming to get it.
9:39
- [Paula] It's ready, baby girl.
9:42
Why don't we try our stuffed pepper?
9:46
You know, I think that half a pepper would be a gracious
9:51
plenty for a serving, don't you?
9:55
- [Eddie] No, I think I could eat a whole one.
9:57
- [Paula] Well, it depends on what
9:58
you are having with it.
10:14
Looks good enough to eat, doesn't it?
10:16
- You, you said biscuit and the stuffed pepper.
10:19
I was thinking quiche. It kind looks like quiche.
10:21
- [Paula] Yeah, kinda like a
10:22
that's a big bite but
10:35
Theresa, come get you some
10:37
- [Theresa] It's good?
10:43
Like I said that and a salad,
10:54
But if you're cooking steaks out
10:56
here, cut off of that one.
10:58
If you're making steaks or chicken outside
11:01
this would be a great side
11:04
and it's easy to pre-make 'em.
11:07
- [Paula] And just keep in the
11:09
refrigerator or freezer.
11:12
You could freeze 'em for all that matters.
11:17
- [Theresa] I'm trying to get a little bit of everything.
11:18
- [Paula] Yeah, I want you to.
11:29
- [Paula] Isn't it yummy?
11:31
- [Paula] And you know
11:33
- [Theresa] It's got everything in it, those hash browns the
11:39
Michael's not crazy about bell peppers,
11:46
But if you will go with a red or a yellow
11:50
there's so much sweeter than the green to me.
11:53
- [Theresa] Yes. I like, yeah red.
11:56
- [Paula] The red bells are so sweet.
12:02
- [Theresa] Fabulous.
12:03
- [Paula] So there y'all go.
12:04
Another easy, easy peasy recipe.
12:08
That I hope you'll try.
12:12
Love and best dishes y'all.
