Meat-and-Potato-Stuffed Peppers

recipe
Any variety of frozen hash browns will work in this dish.
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Yield:

2 servings (serving size: 2 pepper halves)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.

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.

Note:

Karen Levin,

May 2001
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