Brunch Stuffed Peppers | Paula Deen

Ingredients

• 4 yellow bell peppers
• 1 cup thawed frozen country style hash browns
• 1/2 (16 oz) package cooked and crumbled bacon
• 3 large eggs
• 3/4 cup shredded plus more for garnish cheddar-monterey Jack cheese blend
• 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 Black pepper