Skillet Stuffed Peppers

Shepherd's pie meets the classic stuffed pepper. This recipe can also be made with red, yellow, or orange bell peppers.

Yield: 4 servings (serving size: 1 stuffed pepper half)

Ingredients

• 2  large green bell peppers, halved lengthwise and seeded
• Cooking spray
• 3/4  pound  ground round
• 1/2  cup  water
• 1  (1.25-ounce) package taco seasoning
• 1  (20-ounce) package refrigerated mashed potatoes (such as Simply Potatoes)
• 1/4  cup  (1 ounce) reduced-fat shredded cheddar cheese
• Cracked black pepper (optional)

Preparation

Place the bell pepper halves, cut sides down, on a microwave-safe dish; cover with plastic wrap. Microwave at HIGH 3 minutes and 30 seconds or until pepper halves are crisp-tender. Let stand, covered, 3 minutes (peppers will soften).

While the peppers cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 3 minutes, stirring to crumble. Add water and seasoning, and stir to combine. Cover, reduce heat, and cook 5 minutes or until done.

While beef cooks and peppers stand, cook the potatoes in microwave according to package directions, omitting salt and fat.

Spoon 1/2 cup beef mixture into each pepper half; top each with 2/3 cup potatoes. Sprinkle each pepper half with 1 tablespoon cheese. Garnish with black pepper, if desired.

Nutritional Information

Calories:

338 (36% from fat)

Fat:

13.4g (sat 5.3g,mono 5.7g,poly 0.4g)

Protein:

20.1g

Carbohydrate:

29.3g

Fiber:

5.1g

Cholesterol:

59mg

Iron:

2.4mg

Sodium:

663mg

Calcium:

48mg