"A delicious blend of beef, Italian peppers, and cheese. Make ahead for busy days. It reheats wonderfully in the microwave." — Sharon Hood
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lean ground beef
sweet red peppers, with sauce
1 (4.5 ounce) can
sliced mushrooms, drained
shredded sharp Cheddar cheese
pastry for a 9 inch double crust pie
This was fantastic. It's hearty and tasty and my husband and five year old just gobbled it up. I added an extra cup of cheese to the mix and then sprinkled another quarter cup of cheese over the top before adding the top pie crust. In case you're wondering like I was, the sweet peppers come in a jar and I found them in the produce section of my grocer store. I drained thier juices like another reviewer suggested and I think that's a good move, because the pie stays nice and firm.
Good but a little heavy. I'd make it just a top crust only pie. Delete the cheese. Saute' fresh peppers with the onions.
Just made this last night and my family and I loved it! I made some adjustments from the other reviews: added cheyene powder, garlic, salt, pepper, fresh green peppers and used the sweet red peppers but drained the liquid-didn't have any mushrooms so omitted them, I used the cheese and onion. I also used the new Pillsbury double pie crust (the easy just roll it on type) It was very good and will be made again and again! Thanks for a new yummy recipe!
"This one is a keeper," says the husband, and I agree. I used fresh mushrooms and peppers packed in water, not oil. Turned out great.
definitely a keeper - but, i would take about 1/2 of the liquid out of the peppers, use fresh mushrooms and add more cheese.
MMMM MMMM GOOD!!! here's what i did... i just used a big ol' giant red bell pepper that i had previously chopped and frozen. i also used mushrooms that i had previously sliced, cooked and frozen. after thawing the shrooms, i squeezed some of the juice out of the bag. i also used a whole wheat pie crust from the hippy store (health food store). DEElicious! GO ORGANIC!
We loved this. So simple and you can add whatever vegetables you have on hand to make this quick and easy!
I thought this was very good. However I used fresh peppers not "roasted red peppers" which is what I think the recipe called for. Because I didn't have juice from the bottled peppers I did mix up some beef oxo and flour in water and added that to the mixture. I could have thickened it a bit more for our taste.
* Percent Daily Values are based on a 2,000 calorie diet.
Beef and Pepper Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 293
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