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Shepherd’s Pie Stuffed Peppers

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Shepherd’s Pie Stuffed Peppers are a fun and wholesome twist on the classic comfort dish. Colorful bell peppers are filled with a savory meat-and-vegetable mixture, topped with creamy mashed potatoes, and baked until golden.

Ingredients

  • 4–6 bell peppers (any color)
  • 1 lb ground beef or ground lamb
  • 1 medium onion, diced
  • 2 carrots, diced
  • 1 cup frozen peas or corn
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1/2 cup beef broth
  • Salt and black pepper, to taste
  • 3 cups mashed potatoes (prepared ahead or instant)
  • 1 tbsp olive oil or cooking spray
  • Optional Add-ins:
  • 1/2 cup shredded cheese (for topping)
  • 1 tbsp fresh herbs (parsley or thyme)
  • Dash of paprika or chili flakes

Instructions

  1. Preheat oven to 375°F (190°C). Lightly oil or spray a baking dish.
  2. Cut tops off the bell peppers and remove seeds and membranes. Arrange peppers upright in the dish.
  3. In a skillet over medium heat, cook ground beef or lamb until browned. Drain excess fat.
  4. Add onion, carrots, and garlic. Cook 5 minutes, until softened.
  5. Stir in tomato paste, Worcestershire sauce, and beef broth. Add peas or corn and simmer until slightly thickened. Season with salt and pepper.
  6. Fill each pepper with the meat and vegetable mixture.
  7. Top with mashed potatoes, spooned or piped in a dome shape.
  8. Optional: Sprinkle cheese or paprika on top.
  9. Cover loosely with foil and bake 25–30 minutes. Remove foil and bake another 10 minutes until tops are golden.
  10. Garnish with fresh herbs before serving.

Notes

No need to pre-cook the peppers—they soften during baking.Great use for leftover mashed potatoes.Make ahead: assemble up to a day in advance, then bake when ready.Freeze baked or unbaked peppers up to 2 months.Try variations like lentils for vegetarian, mashed sweet potatoes, or spicy seasoning for extra kick.

Nutrition

Find it online: https://cookibly.com/shepherds-pie-stuffed-peppers/