Jack O’Lantern Shepherd’s Pie Stuffed Peppers

Tasty beef and veggie mix topped with cheesy mashed potatoes stuffed into ghoulish peppers Thank you Cupcakes and Kale Chips

4-6 orange peppers 
1 pound ground beef
1/2 medium onion, chopped 
1 garlic clove, crushed or minced
3/4 cup tomato paste (one 6-ounce can)
1/4 cup Worcestershire sauce
1 1/2 cups beef broth
4 cups, or about two 10 oz. packages frozen vegetable medley, thawed (carrots, peas, corn, and green beans)
1 pound Russet potatoes, peeled and cut into about 1 inch chunks
1/4 cup Greek yogurt or sour cream
1/4 cup milk
1 teaspoon kosher salt
1 cup shredded cheddar cheese, divided

• 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  
• Cook, breaking up the meat, until it is browned. 
• Drain any excess grease. 
• Stir in the tomato paste, Worscestershire 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 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 ½ 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
• Top with the mashed 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.