Beef and Pepper Pie

Beef and Pepper Pie

27

"A delicious blend of beef, Italian peppers, and cheese. Make ahead for busy days. It reheats wonderfully in the microwave."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 465 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 465 kcal
  • 23%
  • Fat:
  • 32.5 g
  • 50%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 17.9 g
  • 36%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 531 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

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

Reviews

27
  1. 34 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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

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...

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 pe...

"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.

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

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 froz...

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...

A bit runny, too much liquid from the peppers. I added fresh peppers and mushrooms as well. I also added a cube of beef OXO. Very tasty though!