Shepherd's Pie Peppers

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 386
  • Calories from fat: 21%
  • Fat: 9g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.1g
  • Protein: 30.1g
  • Carbohydrate: 43.3g
  • Fiber: 6.2g
  • Cholesterol: 66mg
  • Iron: 3.7mg
  • Sodium: 991mg
  • Calcium: 173mg

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

  1. Preheat oven to 400°.
  2. Cut tops off bell peppers; discard tops, seeds, and membranes. Cook peppers in boiling water 5 minutes; drain and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Bake at 400° for 20 minutes or until potatoes are golden.
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