In a large skillet, brown the ground beef with onion, garlic, and red bell pepper over medium heat for 5-7 minutes, then drain excess fat.

In a mixing bowl, whisk together the cream of mushroom soup, milk, salt, black pepper, and paprika until smooth.

Layer half of the diced potatoes at the bottom of the slow cooker, followed by half of the beef mixture and half of the sauce. Repeat the layers.

Cover and cook on low for 5-6 hours until potatoes are tender.

About 20 minutes before serving, add the shredded cheddar cheese on top and cover again.

Let the casserole sit for 5 minutes before serving. Garnish with chopped parsley.