ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Meat-and-Potato-Stuffed Peppers

Yield 2 servings (serving size: 2 pepper halves)
Any variety of frozen hash browns will work in this dish.

Ingredients

  • 2 large green bell peppers
  • 1/4 pound turkey kielbasa, cut into 1/2-inch pieces
  • 2 cups frozen hash brown potatoes with onions and peppers (such as Ore-Ida Potatoes O'Brien)
  • 1/4 cup sliced green onions
  • 1/4 teaspoon hot pepper sauce
  • 1/2 cup (2 ounces) shredded reduced-fat cheddar cheese
  • 1/4 cup fat-free sour cream

Nutrition Information

  • calories 332
  • caloriesfromfat 29 %
  • fat 10.8 g
  • satfat 4.5 g
  • monofat 1.9 g
  • polyfat 1.6 g
  • protein 21.3 g
  • carbohydrate 36.9 g
  • fiber 2.1 g
  • cholesterol 48 mg
  • iron 8.4 mg
  • sodium 859 mg
  • calcium 273 mg

How to Make It

  1. Preheat oven to 350°.

  2. Cut bell peppers in half lengthwise; discard seeds and membranes. Arrange halves in a 9-inch pie plate. Cover with heavy-duty plastic wrap. Microwave at high 5 minutes or until crisp-tender; drain. Return peppers to pie plate.

  3. Heat a medium nonstick skillet over medium heat. Add kielbasa; sauté 2 minutes. Add potatoes; sauté 3 minutes or until thoroughly heated. Stir in onions and pepper sauce. Divide sausage mixture evenly among the pepper halves; top each pepper half with 2 tablespoons cheese. Bake at 350° for 10 minutes or until cheese melts. Top each pepper half with 1 tablespoon sour cream.