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Beef and Pepper Pie

Read Reviews (25)

"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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Original recipe makes 1 pie Change Servings

1 pound lean ground beef
2 cups sweet red peppers, with sauce
1 onion, chopped

1 (4.5 ounce) can sliced mushrooms, drained
1 cup shredded sharp Cheddar cheese
1 recipe pastry for a 9 inch double crust pie

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Directions

Place peppers, including liquid, into food processor; pulse until peppers are cut into small pieces.
Brown meat and onions. Add peppers, mushrooms, and cheese to meat mixture. Spoon into bottom crust. Cover with top crust, and seal the edges.
Bake at 350 degrees F (175 degrees C) until crust is brown, and pie is heated through.

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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.

—MEEMEEBULUGA

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Most Helpful Critical Review

Mar 27, 2003

Good but a little heavy. I'd make it just a top crust only pie. Delete the cheese. Saute' fresh peppers with the onions.

—CATAPULT

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32 Ratings

Dec 13, 2004

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!

—DixieHeart

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Sep 05, 2003

"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.

—Brenda

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Oct 04, 2002

definitely a keeper - but, i would take about 1/2 of the liquid out of the peppers, use fresh mushrooms and add more cheese.

—BARBPL

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Mar 27, 2003

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!

—ATLI1

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Feb 04, 2006

We loved this. So simple and you can add whatever vegetables you have on hand to make this quick and easy!

—lcumming

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Sep 15, 2005

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.

—JOY

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Nutrition

Calories
465 kcal
23%

Carbohydrates
25 g
8%

Cholesterol
61 mg
20%

Fat
32.5 g
50%

Fiber
2.7 g
11%

Protein
17.9 g
36%

Sodium
531 mg
21%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Beef and Pepper Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 465
Calories from Fat: 293

% Daily Value *
Total Fat 32.5g 50 %
Saturated Fat 12.1g 60 %
Cholesterol 61mg 20 %
Sodium 531mg 21 %
Potassium 292mg 8 %
Total Carbohydrates 25g 8 %
Dietary Fiber 2.7g 11 %
Protein 17.9g 36 %
Sugars 2.6g
Vitamin A 24 %
Vitamin C 101 %
Calcium 18 %
Iron 27 %
Thiamin 24 %
Niacin 62 %
Vitamin B6 17 %
Magnesium 10 %
Folate 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.