Shepherd's Pie Peppers

recipe
Shepherd's Pie assumes a new identity when stuffed into pepper shells. Cooking the peppers in boiling water - or blanching - softens them before stuffing.

Yield:

2 servings (serving size: one stuffed pepper)

Recipe from

Nutritional Information

Calories 386
Caloriesfromfat 21 %
Fat 9 g
Satfat 3.3 g
Monofat 3.4 g
Polyfat 1.1 g
Protein 30.1 g
Carbohydrate 43.3 g
Fiber 6.2 g
Cholesterol 66 mg
Iron 3.7 mg
Sodium 991 mg
Calcium 173 mg

Ingredients

2 large green bell peppers (about 1 pound)
Cooking spray
6 ounces lean boneless leg of lamb or lean boneless sirloin steak, cut into 3/4-inch cubes
3/4 cup fat-free beef broth
2/3 cup frozen peas and carrots
1/3 cup chopped onion
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
1/8 teaspoon salt
1 tablespoon cornstarch
1 tablespoon water
1 cup frozen mashed potatoes
1/2 cup fat-free milk
2 teaspoons grated Parmesan cheese
Dash of paprika

Preparation

Preheat oven to 400°.

Cut tops off bell peppers; discard tops, seeds, and membranes. Cook peppers in boiling water 5 minutes; drain and set aside.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb; cook 6 minutes or until browned, stirring frequently. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.

Return lamb to pan; add broth and the next 6 ingredients (broth through salt). Bring to a boil; cover, reduce heat, and simmer for 10 minutes. Combine cornstarch and water, stirring well with a whisk. Add to lamb mixture; bring to a boil. Cook 1 minute, stirring constantly. Divide the lamb mixture evenly between peppers. Place stuffed peppers in an 8-inch square baking dish, and set aside.

Combine the potatoes and milk in a microwave-safe bowl, stirring well. Microwave at HIGH 2 minutes, stirring after 1 minute. Let stand for 2 minutes. Spoon warm potato mixture evenly over tops of stuffed peppers, and lightly coat the potato mixture with cooking spray. Combine the cheese and paprika; sprinkle over potato mixture.

Bake at 400° for 20 minutes or until potatoes are golden.

Note:

Angie Sinclair,

June 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note