Ingredients

The following ingredients have 4 Servings
  • 4-6 orange peppers (See Note*)
  • 1 pound ground beef
  • 1/2 medium onion, (chopped (roughly 1/2 cup))
  • 1 garlic clove, (crushed or minced)
  • 3/4 cup tomato paste ((one 6-ounce can))
  • ¼ cup Worcestershire sauce
  • 1 ½ cups beef broth
  • 4 cups frozen mixed vegetable medley, thawed ((about two 10 oz. packages))
  • 1 pound Idaho® russet potatoes (peeled and cut into about 1 inch chunks)
  • ¼ cup Greek yogurt (or sour cream)
  • ¼ cup milk
  • 1 teaspoon kosher salt
  • 1 cup shredded cheddar cheese, (divided)

Instruction

  • Slice the top off of each of the peppers and reserve. Remove the seeds and, if desired, use a paring knife to carve a jack o'lantern face into each pepper.
  • Heat a skillet over medium heat, add the ground beef, onion, garlic, and a pinch of salt and pepper and cook, breaking up the meat, until it is browned. Drain any excess grease. Stir in the tomato paste, Worcestershire sauce, and beef broth. Add vegetables, bring to a simmer, and cook for 10-15 minutes or until thickened slightly. Season to taste with salt and pepper.
  • While the meat is cooking, place the Idaho® potatoes and a pinch of salt into a pot of cold water, cover, and bring to boil. Remove cover and boil for 10-12 minutes, until fork tender. Drain and return to the pot, add 1/2 cup shredded cheddar cheese, Greek yogurt or sour cream, milk, and salt. With potato masher or hand mixer, mash to desired consistency.
  • Preheat your oven to 350°F.
  • Divide the meat mixture between the peppers, then top with the mashed Idaho® potatoes and remaining cheese, and place in a glass baking dish.
  • Bake for 30-45 minutes, or until heated through, peppers are tender and cheese and potatoes are slightly browned.