Stuffed Pepper Casserole and Confessions of a Cheapskate

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I’ll admit it.  I’m a bit of a cheapskate.  Not because I like to be, but because it’s just something inside of me – in my DNA or something.  When I set out to put this recipe together, Heather said, “Ooo, get the pretty tri-colored peppers.  That will look so good in the photo.”  So I be-bop off to the grocery store to collect my ingredients.  Finding my way through the produce section, my eyes are immediately drawn to the beautiful red, orange, and yellow bell peppers.  I think to myself, “Oh yes, those will be beautiful fall colors for this recipe.”  I glance up at the price… $1.88 each.  Hmmm, I think.  Then I glance over at the green peppers.  Looking up at the price I see $.31 each.  “What!??!,” I think.  “31 cents?!?!?”  Needless to say, I went with the green peppers.  And trust me, it tasted just the same.  It may not have looked as pretty, but it tasted the same.

Based on the success of the Stuffed Peppers recipe, I decided to develop something else with the same flavors.  It’s hearty and delicious and perfect for a cool Fall evening.  Topping it with creamy mashed potatoes really puts it over the top.  I hope this will become an instant favorite in your house just like it has in ours!

Stuffed Pepper Casserole

Rating: 51

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Stuffed Pepper Casserole

Ingredients

  • 1 1/2 lbs ground beef
  • 2 1/2 lbs russet potatoes
  • 1/2 onion, coarsely chopped
  • 3 bell peppers, seeded and coarsely chopped
  • 3 cloves garlic, minced
  • 1 - 10.75 oz can cream of mushroom soup
  • 1 - 10.75 oz can of tomato puree
  • 1 teaspoon salt
  • 4 tablespoons butter
  • 1/4 cup milk

Instructions

Peel and coarsely chop potatoes. Boil in salted water 15 to 20 minutes or until fork tender.

Brown ground beef in a large pan, drain grease reserving about 2 tablespoons of drippings.

Add chopped onion and pepper to pan drippings. Saute until onions are translucent. Add garlic and saute until fragrant.

Return drained ground beef to pan and add mushroom soup, tomato puree, and 1 teaspoon salt. Stir to combine. Simmer 10 minutes.

Pour meat mixture into a greased 9X13 baking dish.

Once potatoes are tender, drain and return to pot. Add butter and milk. Mix with a hand mixer until smooth and butter has all melted.

Top meat mixture with mashed potatoes.

Bake at 350 degrees F for 30 to 40 minutes or until casserole is bubbly and mashed potatoes have just started to brown.

http://southernbite.com/2012/10/30/stuffed-pepper-casserole-and-confessions-of-a-cheapskate/

 

 

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Comments

  1. I think adding a can of drained corn would be a bonus. Thanks for all of the great recipes!

  2. Oh YES can of corn and also adding shredded cheese to top of potatoes!

  3. Mom’s Chicken and Gravy is a favorite around here. Thanks for the giveaway and Happy Birthday!

  4. I don’t know if you have Aldi grocery stores in your area, but a bag of 3 peppers (yellow, orange and red) are $1.48 or so this week.

    I’m so going to try this casserole. YUM!

  5. Is the mushroom soup necessary, or can I leave it out or sub something else? I don’t like mushrooms. Otherwise, I want to make this recipe!!

  6. I wonder if I can used box mix mashed potatoes? This looks amazing

  7. Diane Baranyai says:

    Stacey, love your recipes…But can I use something other them tomato puree? Once again thanks for all the recipes…

  8. Totally with you on the cost factor! Picture looks great!

  9. I made this tonight but I did make some changes. I cut up three strips of bacon & sautéed them. Then I threw in the chopped peppers and let them get soft in the bacon & drippings. I put the peppers and bacon in a large bowl. I skipped the onion and garlic as I never use them in my regular stuffed peppers. Next I browned the ground meat and added to the bowl. I used a can of golden mushroom soup instead of cream of mushroom since it has a tomato base. I then added about 1/2 cup ketchup, one tablespoon mustard and 1/4 cup brown sugar plus half a 2 cup package of shredded mild cheddar cheese. I mixed this all to combine. Then I poured it into a greased deep 9 x 13 and used two packages of refrigerated Bob Evans mashed potatoes (microwaved each for 3 minutes) and layered those on top. Topped with remaining mild cheddar and baked at 400 for about 25 minutes. True comfort food. This is a keeper. Thanks so much! I also loved your post about the Saturdays remaining until your son is 18. My first baby will be 5 in February so your words tugged at my heart. Thank you.

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