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Skillet Stuffed Peppers

Becky Luigart-Stayner; Cindy Manning Barr
Yield 4 servings (serving size: 1 stuffed pepper half)
Shepherd's pie meets the classic stuffed pepper. This recipe can also be made with red, yellow, or orange bell peppers.


  • 2 large green bell peppers, halved lengthwise and seeded
  • Cooking spray
  • 3/4 pound ground round
  • 1/2 cup water
  • 1 (1.25-ounce) package taco seasoning
  • 1 (20-ounce) package refrigerated mashed potatoes (such as Simply Potatoes)
  • 1/4 cup (1 ounce) reduced-fat shredded cheddar cheese
  • Cracked black pepper (optional)

Nutrition Information

  • calories 338
  • caloriesfromfat 36 %
  • fat 13.4 g
  • satfat 5.3 g
  • monofat 5.7 g
  • polyfat 0.4 g
  • protein 20.1 g
  • carbohydrate 29.3 g
  • fiber 5.1 g
  • cholesterol 59 mg
  • iron 2.4 mg
  • sodium 663 mg
  • calcium 48 mg

How to Make It

  1. Place the bell pepper halves, cut sides down, on a microwave-safe dish; cover with plastic wrap. Microwave at HIGH 3 minutes and 30 seconds or until pepper halves are crisp-tender. Let stand, covered, 3 minutes (peppers will soften).

  2. While the peppers cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 3 minutes, stirring to crumble. Add water and seasoning, and stir to combine. Cover, reduce heat, and cook 5 minutes or until done.

  3. While beef cooks and peppers stand, cook the potatoes in microwave according to package directions, omitting salt and fat.

  4. Spoon 1/2 cup beef mixture into each pepper half; top each with 2/3 cup potatoes. Sprinkle each pepper half with 1 tablespoon cheese. Garnish with black pepper, if desired.