Baked Potato and Beef Casserole with Mozzarella and Colorful Peppers

### 👩‍🍳 How to Make It:

1. **Preheat oven to 375°F (190°C).**
2. **Cook the beef:** In a skillet over medium heat, heat olive oil and sauté the chopped onion and garlic until fragrant. Add ground beef and cook until browned. Season with salt, pepper, paprika, and Italian seasoning.
3. **Add the peppers:** Toss in the chopped bell peppers and cook for another 3–4 minutes, just enough to soften slightly while keeping their vibrant color and crunch.
4. **Layer the casserole:** In a greased baking dish, layer half the potato slices on the bottom. Top with half of the beef and pepper mixture, then sprinkle some mozzarella. Repeat the layers.
5. **Pour in milk/cream:** Drizzle the milk or cream evenly over the layers to help everything meld together and stay moist while baking.
6. **Top it off:** Finish with the remaining mozzarella cheese on top.
7. **Bake uncovered for 35–45 minutes,** or until the potatoes are tender and the top is bubbly and golden.
8. **Let it rest** for 5–10 minutes before serving. Garnish with fresh parsley if desired.

### 🍴 Serve It Up

This casserole pairs beautifully with a crisp green salad or some garlic bread on the side. It’s one of those meals that feels like a hug in a dish—rich, flavorful, and made to share.

—

**Tips & Twists:**

– Want extra creaminess? Add a layer of béchamel or a spoonful of sour cream in between.
– Prefer it spicy? Add chopped jalapeños or a dash of chili flakes.
– Make it ahead and store in the fridge for up to 3 days—leftovers are just as delicious!

—

This **Baked Potato and Beef Casserole** is a guaranteed crowd-pleaser and a fabulous way to sneak in some colorful veggies while delivering classic comfort. Whether it’s a family dinner or a meal prep win, this one’s a keeper.

Would you like a shorter version for social media, or maybe a printable version for a recipe card?