Easy Shepherd’s Pie Stuffed Peppers
This shepherd’s pie stuffed peppers recipe is one of my favorites! You can stuff peppers with vegetables and ground meats.
Ingredients
6 large red pepper (red capsicum) - any color
1 pound ground beef (minced beef)
3 medium carrots - peeled and sliced
1 medium yellow onion - diced
½ can peas
2 sprigs rosemary - chopped
2 sprigs thyme
1 pinch salt
1 pinch ground black pepper
1 tablespoon Worcestershire sauce
3 large sweet potato- 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
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