Stuffed Pepper Casserole

Stuffed Pepper Casserole 1 1/2 lbs ground beef 2 1/2 lbs russet potatoes 1/2 onion, coarsely chopped 3 bell peppers, seeded and coarsely chopped 3 cloves garlic, minced 1 - 10.75 oz can cream of mushroom soup 1 - 10.75 oz can of tomato puree 1 teaspoon salt 4 tablespoons butter 1/4 cup milk Peel and coarsely chop potatoes. Boil in salted water 15 to 20 minutes or until fork tender. Brown ground beef in a large pan, drain grease reserving about 2 tablespoons of drippings. Add chopped onion and pepper to pan drippings. Saute until onions are translucent. Add garlic and saute until fragrant. Return drained ground beef to pan and add mushroom soup, tomato puree, and 1 teaspoon salt. Stir to combine. Simmer 10 minutes. Pour meat mixture into a greased 9X13 baking dish. Once potatoes are tender, drain and return to pot. Add butter and milk. Mix with a hand mixer until smooth and butter has all melted. Top meat mixture with mashed potatoes. Bake at 350 degrees F for 30 to 40 minutes or until casserole is bubbly and mashed potatoes have just started to brown.