This twist on the classic shepherd’s pie recipe is loaded with flavorful beef and veggies, then topped with fluffy and creamy mashed potatoes, then baked to perfection in multicolored peppers! Make these Shepard’s Pie Stuffed Bell Peppers.
Easy Shepherd’s Pie Stuffed Bell Peppers
This is a new twist on an old classic. A family favorite of Shepherd’s Pie and Stuffed Bell Peppers. I present to you shepherd’s Pie Stuffed Bell Peppers. I am so happy with how these turned out. Using rainbow-colored peppers really brighten up this dish.
It is a great way to feed a large family without breaking the bank. Plus, everyone is happy, especially the kids. When you have small kids you understand how hard it is to please them. The single servings size and colors make this an attractive meal for them. My kids I admit are little foodies. Especially my son. He will try anything once.
You won’t be disappointed in the taste, the peppers really are the perfect vehicle for the Shepherd’s Pie.
If you have a favorite Shepherd’s Pie you can certainly fill those peppers to the rim with that mixture or try out the recipe below. Don’t forget to serve these babies with a garden salad or fresh fruit salad on the side. I know that you will have a home run meal!
Now Let’s Get Cooking…
These stuffed bell peppers will come together in a pinch.
First thing is first… pick out your favorite colored peppers. I typically let my kids claim which colored pepper will be theirs. If they pick it, they must eat it. I just love that they enjoy eating this recipe.
Next, in order to bake these gorgeous bell peppers, I like to use the small 8×8 glass casserole dish. You can easily fit four stuffed pepper without them toppling over. However, you may have a little wiggle. To stop that see my tip below.
**Quick Tip** For the sake of balancing peppers in your baking dish, you may have to slightly trim a few bottoms. No worries, no one will notice.
Next, in a skillet over medium heat, brown the ground beef and onion, drain, and return pan to the stove. (You can print these directions below too).
Now you are ready to add in the gravy packet and 1 cup water, bring to a boil, reduce to a simmer. Mix in the peas & carrots.
Lastly, stuff those bell peppers right to the top with Shepherd’s Pie Filling. Then top them with mashed potatoes. Bake covered with foil for 20 minutes, uncovered for 10 minutes, or until peppers are tender.
Now the waiting begins for dinner.
Mouth watering Stuffed Bell Peppers.
So beautiful, aren’t they? And they taste just as good as they look.
When the budget is tight this Shepherd’s Pie Recipe can be a money-saving meal. I can add in what veggies and however much ground beef I have on hand. Plus potatoes they are always so cheap. I like to buy extra when they are on sale.
Shepherd’s Pie Stuffed Bell Peppers Recipe
This meal is called Shepherd’s Pie. But, from doing a quick google search, it came to my attention that TONS of people think it’s Shepards Pie.
Traditional Irish Shepherd’s Pie would actually call for ground lamb. The difference between Shepherd’s Pie and Cottage Pie is the meat. Cottage Pie uses ground beef, while Shepherd’s Pie uses ground lamb.
I am calling this recipe Shepherd’s pie, but it is made with ground beef. You can easily substitute ground beef for ground lamb.
I know most people cook with ground beef versus ground lamb based on availability and taste. I personally don’t care for the taste of lamb. I am sure I am not the only one.
- 4 bell peppers, seeds, and ribs removed
- 1 lb ground beef
- 1/2 small onion, diced
- 1 cup frozen peas & carrots
- 1 packet beef or brown gravy
- 1 cup of water
- 2 medium potatoes, diced
- 1/4 cup milk
- 1 tablespoon butter
- Salt & Pepper
- Preheat the oven to 350
- Boil the diced potato until tender.
- Mash, add milk and butter and then whip with a hand mixer. Set aside.
- Place cleaned prepared peppers into a baking dish.
- In a skillet over medium heat, brown the ground beef and onion, drain and return pan to the stove.
- Add the gravy packet and 1 cup water, bring to a boil, reduce to simmer.
- Mix in the peas & carrots.
- Fill the peppers 3/4 full, top with mashed potato.
- Bake covered with foil for 20 minutes, uncovered for 10 minutes or until peppers are tender.
- Salt & Pepper to taste.
For the sake of balancing peppers in your baking dish to cook, you may have to slightly cut bottoms off to make level.
Serving Size: 1
Amount Per Serving:
Calories: 601Total Fat: 32gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 139mgSodium: 596mgCarbohydrates: 34gFiber: 5gSugar: 6gProtein: 45g
If you made this stuffed bell peppers recipe, we would love to know all about it. Leave us a comment below. Tell us how your family enjoyed it.
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