Baked Potato and Beef Casserole with Mozzarella and Colorful Peppers

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### 👩‍🍳 How to Make It

#### **1. Prep the Ingredients**
– Preheat your oven to **375°F (190°C)**.
– Thinly slice the potatoes (use a mandoline if you have one for even slices).
– Chop the peppers and onion, and mince the garlic.

#### **2. Cook the Beef Mixture**
– In a skillet, heat a splash of olive oil and sauté the onion and garlic until fragrant.
– Add the ground beef and cook until browned. Season with salt, pepper, and spices.
– Add the chopped peppers and cook for another 3–4 minutes until slightly softened.

#### **3. Assemble the Casserole**
– Lightly grease a baking dish.
– Layer half the sliced potatoes at the bottom.
– Add a layer of the beef and pepper mixture.
– Sprinkle a generous handful of mozzarella.
– Repeat with remaining potatoes, beef, and another layer of cheese.

#### **4. Pour the Egg Mixture**
– In a small bowl, whisk together the eggs and milk (or cream).
– Pour evenly over the layered casserole to bind everything together.

#### **5. Bake**
– Cover with foil and bake for **40 minutes**.
– Remove the foil and bake for another **15–20 minutes**, until the top is golden and bubbling.

Let it cool slightly before serving—it’ll slice better and the flavors will settle perfectly.

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### 🍽 Serving Suggestions

This dish is hearty on its own, but you can serve it with:
– A **simple green salad** with vinaigrette
– **Steamed broccoli** or green beans
– A slice of **crusty bread** to mop up the cheesy goodness

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### 💬 Final Thoughts

The **Baked Potato and Beef Casserole with Mozzarella and Colorful Peppers** is the kind of dish that feels like a warm hug after a long day. It’s rustic, rich, and loaded with flavor and texture—from the tender potatoes to the melty cheese and slightly sweet, vibrant peppers.

It’s the perfect blend of **comfort and nutrition**, and it’s sure to become a regular in your recipe rotation. Whether you’re feeding a hungry family or prepping for a week of meals, this casserole delivers every time.

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Would you like a printable version of the recipe or tips to make it vegetarian or spicy? Just let me know—I’ve got plenty of twists you can try!