Beef and Pepper Pie

Beef and Pepper Pie

Sharon Hood 0

"A delicious blend of beef, Italian peppers, and cheese. Make ahead for busy days. It reheats wonderfully in the microwave."

Ingredients {{adjustedServings}} servings 465 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • 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

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  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.
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Reviews 27

  1. 34 Ratings


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.


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.