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Home Ground Beef Recipes / Beef Mince Recipes

Easy Shepherd’s Pie Stuffed Peppers

in Ground Beef Recipes / Beef Mince Recipes
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Easy_Shepherds_Pie_Stuffed_Peppers

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Some dishes just make sense. Now, I wasn’t around when the bell pepper was created, but it was clearly made to be stuffed. What should you stuff it with? Anything you want! That’s what makes stuffed peppers so fun! I love a good breakfast pepper with eggs, sausage, onions, mushrooms, etc. But my favorite is a shepherd’s pie stuffed peppers.

Personally, I like to boil my peppers for about 8 minutes before I stuff them. It just makes for a softer end product that I can cut with my fork. If you like a crunchier pepper, you can skip this step.

Next, make the base of the shepherd’s pie. Like anything else, there are different interpretations. In general, a shepherd’s pie is ground beef cooked with onions, carrots, and peas covered with mashed potatoes. Carrots take a bit longer to cook, so I start by sauteing them over medium heat for 5 minutes. Then, I add onions, beef, and seasoning and cook just long enough to brown the beef. Just before I stuff the peppers, I add the peas.

Now, I love mashed potatoes, but sometimes they can be a little bland. For these stuffed peppers, I like to use sweet potatoes. Cooked sweet potatoes, coconut milk, and green chilies.

Easy_Shepherds_Pie_Stuffed_Peppers

Easy Shepherd’s Pie Stuffed Peppers

Eleanor CraigEleanor Craig
This shepherd’s pie stuffed peppers recipe is one of my favorites! You can stuff peppers with vegetables and ground meats.
5 from 1 vote
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Prep Time 15 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Main Course
Cuisine Scandinavian
Servings 6 people
Calories 379 kcal

Ingredients
 
 

  • Red Pepper6 large red pepper (red capsicum) - any color
  • Raw Meat Mince1 pound ground beef (minced beef)
  • Carrot Vegetable With Leaves3 medium carrots - peeled and sliced
  • Ripe Yellow Onion On A White Background1 medium yellow onion - diced
  • Peas½ can peas
  • Rosemary2 sprigs rosemary - chopped
  • Thyme Herb2 sprigs thyme
  • Wooden Bowl Of Salt1 pinch salt
  • Ground Black Pepper Pile, Paths, Top1 pinch ground black pepper
  • Worcestershire Sauce1 tablespoon Worcestershire sauce
  • Sweet Potatoes On White3 large sweet potatoes
  •  
    1 can green chilies - 4-ounce

Instructions
 

  • Cut the tops off of the peppers and clean out ribs and seeds.
  • Boil peppers for 8 minutes and set aside to dry.
  • Saute peeled and sliced carrots for 5 minutes in coconut oil or other fat.
  • Add diced onion, beef, Worcestershire sauce, salt, pepper, and chopped herbs. Saute just long enough to brown beef.
  • Cook 3 large sweet potatoes. I wrap mine in wet paper towels and microwave them until cooked, but you could also wrap them in aluminum foil and bake for an hour at 350°F.
  • Smash sweet potatoes with coconut milk and green chilies.
  • Stuff peppers almost to the top with beef filling. If the peppers don’t stand up on their own, I like to cut them in half and do a little half of the peppers.
  • Top peppers with sweet potato mixture and bake at 350°F for 30 minutes.

Nutrition

Calories: 379kcalCarbohydrates: 56gProtein: 21gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 49mgSodium: 383mgPotassium: 1375mgFiber: 13gSugar: 20gVitamin A: 34567IUVitamin C: 234mgCalcium: 97mgIron: 4mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
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