Meat-and-Potato-Stuffed Peppers

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

Yield: 2 servings (serving size: 2 pepper halves)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 332
  • Calories from fat: 29%
  • Fat: 10.8g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.6g
  • Protein: 21.3g
  • Carbohydrate: 36.9g
  • Fiber: 2.1g
  • Cholesterol: 48mg
  • Iron: 8.4mg
  • Sodium: 859mg
  • Calcium: 273mg


  • 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


  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.
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