Shepherd's Pie Stuffed Peppers with Sweet Potato
This shepherd’s pie stuffed peppers recipe is one of my favorites! You can stuff peppers with vegetables and ground meats.
Equipment
Large pot (for blanching peppers)
12-inch skillet or large frying pan
Potato masher or fork
9x13 inch (33x23cm) baking dish
Mixing bowl (large)
Microwave-safe plate or baking sheet (for sweet potatoes)
Ingredients
- 6 large bell peppers (capsicum) - any colour
1 pound ground beef (minced beef) - minced beef, 450g
3 medium carrots - peeled and sliced
1 medium yellow onion - diced
½ can peas - approximately 3/4 cup / 125g, drained
2 sprigs rosemary - fresh ; leaves chopped (or 1 teaspoon dried rosemary)
2 sprigs thyme - leaves stripped (or 1/2 teaspoon dried thyme)
½ teaspoon salt - or to taste
¼ teaspoon ground black pepper - or to taste
1 tablespoon Worcestershire sauce
3 large sweet potatoes - approximately 2 lbs / 900g total- 1 can diced green chilies - 4 oz / 113g, drained
1-2 tablespoons coconut oil - or other cooking fat
¼ cup coconut milk - full-fat, 60ml, added gradually to desired consistency
Instructions
- Cut the tops off of the peppers and clean out ribs and seeds.6 large bell peppers (capsicum)
- Boil peppers for 8 minutes and set aside to dry.6 large bell peppers (capsicum)
- Heat 1-2 tablespoons coconut oil (or other cooking fat) in a large skillet over medium-high heat. Sauté the peeled and sliced carrots for 5 minutes, stirring occasionally, until they begin to soften.3 medium carrots, 1-2 tablespoons coconut oil
- Add the diced onion and cook for 2 minutes until softened. Push the vegetables to one side and add the ground beef in an even layer. Let it cook undisturbed for 2-3 minutes to develop a brown crust, then break it up and stir to combine. Add the Worcestershire sauce, salt, pepper, rosemary, and thyme leaves. Continue cooking until the beef is fully browned and no pink remains (internal temperature 160°F / 71°C), about 8-10 minutes total.1 pound ground beef (minced beef), 1 medium yellow onion, 1/2 can peas, 2 sprigs rosemary, 2 sprigs thyme, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 1 tablespoon Worcestershire sauce
- Cook the sweet potatoes until completely tender. Microwave method: wrap each potato in a damp paper towel and microwave on high for 5-7 minutes per potato, turning halfway through. Oven method: wrap each potato in aluminium foil and bake at 350°F / 175°C (180°C fan-forced) for 50-60 minutes until a knife slides through easily.3 large sweet potatoes
- Scoop the cooked sweet potato flesh into a large bowl. Add the drained green chilies and mash until smooth. Gradually add the coconut milk, 1 tablespoon at a time, until the mash reaches a consistency slightly thicker than whipped cream — smooth enough to spread but thick enough to hold its shape on top of the filling.3 large sweet potatoes, 1 can diced green chilies, 1/4 cup coconut milk
- Arrange the blanched peppers upright in a 9x13 inch (33x23cm) baking dish. If any peppers won't stand upright, trim a thin slice off the bottom to create a flat base, or cut them in half lengthwise and arrange cut-side up. Divide the beef filling evenly among the peppers, filling them to about 3/4 full.6 large bell peppers (capsicum)
- Spoon the sweet potato mash over each pepper, spreading it to the edges to seal in the filling. Bake at 350°F / 175°C (180°C fan-forced) for 30 minutes, until the sweet potato topping is lightly golden and the peppers are tender when pierced with a knife.
Notes
Storage: Fully baked stuffed peppers keep in an airtight container in the fridge for up to 4 days. Reheat covered at 350°F / 175°C for 20 minutes, or microwave on medium power.
Freezing: Bake first, cool completely, wrap individually, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Make-ahead: Prepare the beef filling and sweet potato mash up to 3 days ahead and store separately in the fridge. Assemble and stuff peppers the day you bake them to prevent soggy peppers.
Substitution: Swap sweet potatoes for regular white potatoes — mash with butter and milk instead of coconut milk, and skip the green chilies for a more traditional shepherd's pie flavour.
Pro tip: Brown the beef in batches without crowding the pan — let it sit undisturbed for 2-3 minutes per side to develop deep caramelised flavour before breaking it up.
Nutrition
Serving: 1servingCalories: 461kcalCarbohydrates: 53gProtein: 19gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 54mgSodium: 527mgPotassium: 1343mgFiber: 11gSugar: 17gVitamin A: 34790IUVitamin C: 227mgCalcium: 109mgIron: 4mg
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