Beef and Mashed Potato Stuffed Peppers with Garlicky Bread Crumbs

Stuffed peppers meet Shepherd pie. Recipe adapted from Every Day with Rachel Ray site.


2 tbsp. extra-virgin olive oil, plus more for drizzling
1/2 onion, finely chopped
2 cloves garlic, finely chopped
1/3 lb. lean ground beef
Salt and pepper
1 lb. baking potatoes, boiled and mashed (about 1 cup)
1/4 cup goat cheese
2 tbsp. chopped flat-leaf parsley
1/4 cup bread crumbs
2 large red and green bell peppers, halved, seeds and white membranes discarded

Preheat the oven to 400°.

In a medium skillet, heat 1 tbsp.of the olive oil over medium-high heat. Add the onion, one clove of garlic and cook until softened, about 3 minutes. Add the ground beef and cook, stirring to break up the beef, for about 5 minutes, or until browned; season to taste with salt and pepper.

In a medium bowl, combine the mashed potatoes with goat cheese and the parsley.

In a small bowl, combine the bread crumbs with the remaining 1 tablespoon of olive oil, the remaining one third of the garlic.

Stand the bell peppers halves upright in a baking dish. Stuff each pepper with meat mixture and potato mixture. Top the stuffed peppers with the garlicky bread crumbs and drizzle with olive oil. Roast the stuffed peppers until tender, about 30 minutes.

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