Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1.8 pounds starchy potatoes (preferably white potatoes)
- 2 Romano peppers (or bell peppers), chopped
- 1.1 pounds lean ground beef
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
Seasonings
- 1 tsp sweet paprika
- 1 tsp black pepper
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp chili flakes
Other
- 2 tbsp double concentrated tomato paste
- 2 tbsp chopped parsley (plus more for serving)
- 2 cups chicken broth
- 1 1/2 cups grated cheddar cheese
Instructions
- Prep the Ingredients: Peel the potatoes, then cut them in half lengthwise and slice into 1/4 inch (0.5 cm) thick pieces. Finely chop the onion and parsley, mince the garlic, and cut the peppers lengthwise, deseed, and slice thinly. Have all your ingredients ready before you begin cooking for easy assembly.
- Cook the Potatoes: Heat the olive oil and butter in a large nonstick skillet over medium-high heat. Add the sliced potatoes and cook for about 6 minutes, turning as needed, until golden brown on all sides. Remove the potatoes from the skillet and set aside.
- Sauté the Peppers and Beef: In the same skillet, add the chopped peppers and cook for 3 minutes, stirring occasionally, until they begin to soften. Add the lean ground beef, breaking it up into smaller pieces, and cook for about 2 minutes until it starts to brown.
- Add Aromatics and Seasonings: Add the minced garlic and chopped onion to the skillet. Cook for about 2 minutes until fragrant. Stir in the salt, chili flakes, black pepper, sweet paprika, and Italian seasoning. Mix in the tomato paste so it coats the meat and vegetables.
- Combine and Simmer: Return the cooked potatoes to the skillet along with chopped parsley. Stir gently to combine all ingredients. Pour in the chicken broth, cover with a lid, and simmer for about 10 minutes, or until the potatoes are tender. Uncover and continue to cook until the broth is mostly evaporated.
- Add Cheese and Finish: Sprinkle grated cheddar cheese evenly over the top. Close the lid and allow the cheese to melt completely, creating a gooey, cheesy topping.
- Serve: Top with additional parsley and extra chili flakes if desired. Serve immediately while hot, ideally with a big side salad.
Notes
- You can substitute bell peppers for Romano peppers if needed.
- For a lighter dish, use ground turkey or chicken instead of beef.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
- For extra flavor, try topping with a dollop of sour cream or Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: American, European-inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 582
- Sugar: 6g
- Sodium: 870mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 37g
- Cholesterol: 123mg