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Stuffed Pepper Potato Casserole
Andre Lewis

Stuffed Pepper Potato Casserole

Potato cubes replace rice in this stuffed-pepper-style pan and make it especially good for cold weather. Parboiling gives the potatoes a head start while the peppers keep some shape. The tomato-beef filling stays saucy enough to coat every cube without turning into soup.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 pounds Yukon Gold potatoes cut into 1/2-inch cubes
  • 1 pound 85% lean ground beef
  • 1 medium yellow onion diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 2 garlic cloves minced
  • 1 can tomato sauce 15 ounces
  • 1 can diced tomatoes 14.5 ounces, drained
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups shredded cheddar cheese divided

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Boil the potatoes for 6 minutes, drain and let steam dry.
  2. Brown the beef and onion in a skillet and drain. Add the peppers and cook 5 minutes, then add garlic for 30 seconds.
  3. Stir in tomato sauce, tomatoes, paprika, salt and pepper and simmer for 4 minutes.
  4. Fold in the potatoes and 1 1/2 cups cheddar. Spread in the dish and top with the remaining cheese.
  5. Bake for 35 to 40 minutes, until the potatoes are tender and edges bubble. Rest 10 minutes.