Pie with Beef & Italian Peppers


Every once in a while, I highlight a recipe that was posted in the forum because it has become a family favorite at our house. This meat pie is one of those recipes that I’ve found I make over and over. You can see the original recipe and instructions here. This is such an easy dish, and yet it just looks special, like you spent all day on it, and it is scrumptious.

This recipe calls for Oliverio peppers. Oliverio is an old family-owned business based in Clarksburg, West Virginia. Their famously fabulous peppers are sold in West Virginia and surrounding states, but you can also find them in other states sold under the brand name DeLallo. You can also order them directly from Oliverio–call 1-800-296-4959 for prices and shipping. See Oliverio peppers here.
Note: I use Oliverio Italian Style Peppers (Mild Rings) in Vinegar Olvero in my pepperoni rolls.

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How to make Pie with Beef & Italian Peppers:

1 pound lean ground beef
1 large onion, chopped
1 pint Oliverio Italian style Peppers (Medium Hot) in Sauce Olvero
Baby portobello mushrooms (six or seven, cut into chunky pieces)*
¼ pound sharp Cheddar cheese, diced
Parmesan, shredded
Pastry for double-crust pie

*I have made this pie using an 8-ounce package of regular button mushrooms, sliced, and this also works fine.

Brown ground beef, adding onion toward the end. Drain. In a large bowl, add peppers, mushrooms, and diced Cheddar. Add some shredded Parmesan. (I throw in about a quarter cup.) Mix together. Pour into unbaked pie shell, add top, and cut vents. Bake at 425-degrees for 15 minutes, and then at 375 until crust is brown. (You may want to cover it with foil after the first 15 minutes–I just bake it on the lowest oven rack and I’m fine without covering it.) Total cooking time is around 40-45 minutes. Sprinkle top with extra Parmesan during the last few minutes of baking time. Let set 10 minutes before serving.

Try it! You’ll love it. I promise.

Note 1/10/10: I make this pie with beef and Italian peppers all the time and we love it, but I’ve modified the recipe gradually to suit my family. I’ve dropped the mushrooms and onions (my kids don’t go for that, and portobello mushrooms just aren’t something I keep on hand). I use the larger size jar of peppers and more cheese. Here’s how I make it:

1 pound browned, drained ground beef
25.5 ounce Oliverio Italian style Peppers (Medium Hot) in Sauce Olvero
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 cup shredded cheddar (or other cheese)

Combine and spoon into your pie shell. Add top crust. Bake at 350-degrees for one hour. Wonderful! Not only is it easy and delicious–my kids will eat it! (And it’s as quick as homemade hamburger helper.)

See this recipe at Farm Bell Recipes and save it to your recipe box.

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  1. jo says:

    :woof: :purpleflower:
    These peppers have been a staple in our home for 30 tears, my Husband is from West Virginia, so I learned early on about pepperoni rolls and the peppers . We like them on toasted english muffins with provolove cheese (make like mini pizzas )
    They are also yummy on a thick slice of grandmother bread with a but of sweet butter
    They are just good with everthing!! We purchase them by the case.

  2. Nancy in Atlanta says:

    I’m a non-baker. Could you send me one of your meat pies fresh from the oven? Annabelle could bring it down – of course, she might be an old “dog” by the time she arrived! And I love your teenage chicks. :sheepjump:

  3. Lynda Dunham-Watkins says:

    Could you substitute any other peppers if you just can’t find them?

    • Suzanne McMinn says:

      If you can’t find Oliverio (or DeLallo) products in your area, you could make the pie using other peppers, but just be sure you’re replicating the ingredient–these are peppers in an Italian-style tomato sauce, and the sauce is important as it is the base sauce for the pie. If you can’t find peppers in sauce at all, you could use about a cup of (no-meat) spaghetti sauce (well seasoned with Italian herbs) with 16 oz drained roasted peppers. (Oliverio purist alert–I’m not saying this is the same at all as Oliverio peppers, just a substitute if necessary. I’d hate for anyone not to make this pie just because they can’t find Oliverio products!)

  4. sunnid755 says:

    Was curious to see what the pie looks like cut open. It sounds, and looks, delish. I’ve never heard of the peppers, though, so curious to see if it is like the Nachitoches meat pies we have in Texas or like a Pepperoni hot pocket type taste….hmmmm….both sound good. It is SO HOT here already, kinda hate to heat up the kitchen, but a rainy day or winter day this sounds perfect. Thanks for sharing.

  5. wvhomecanner says:

    I’m in Bridgeport :wave:
    I posted a canning recipe for peppers that are VERY much like these in ‘Just Recipes’.
    We love em and I get requests for jars often – including making a ‘no onion’ version for someone.


  6. Rachel says:

    Wow! That looks so simply delicious! :hungry2: I am going to try it this week if I can find the peppers up here in NY. If not, we’ll be moving to western Maryland in December and I’ll just hop over the border in WV and hunt some down. :sun2:

  7. Snapper says:

    I have such great memories of making pepperoni rolls as a kidlet with an elderly lady from our church. Oh to have written down the recipe back then….

  8. Margaret says:

    Holy Cow! I can almost TASTE it from the great pics that you present! Sounds scrumptous, and will try is VERY soon…Love your blog and it is always an adventure to visit…
    Margaret… :woof:

  9. LLG Denise says:

    Your pictures of your food and other products (your 2 remaining fleeces are beautiful even uncarded. I don’t spin, but i’ve spent many long evenings carding for someone who does, lol) are AWESOME!

    LLG Denise

  10. laurie says:

    northern michigan pie or pastie.
    1 lb. ground beef cooked with 1/2 a chopped onion and a bunch of chopped cabbage with a good sprinkle of garlic powder. salt and pepperr. when cabbage is tender, add cream of mushroom soup then pour into pie shell cover with pie shell and poke top with fork. bake at 350 till golden. this is yummy. thanks so much for this web site i have learned and laughed a ton. you can never have to much or either.

  11. laurie says:

    sorry for the spelling

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