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!
- 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-ounce) can cream of mushroom soup
- 1 (10.75-ounce) can of tomato puree
- 1 teaspoon salt
- 4 tablespoons butter
- 1/4 cup milk
Preheat the oven to 350°F and lightly spray a 9x13-inch casserole dish with nonstick cooking spray.
- 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 the 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 for 30 to 40 minutes or until casserole is bubbly and mashed potatoes have just started to brown.
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