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-ounce) can cream of mushroom soup
- 1 (10.75-ounce) can of tomato puree
- 1 teaspoon salt
- 4 tablespoons butter
- 1/4 cup milk
Instructions
- 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.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.
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