Skillet Stuffed Peppers

Skillet Stuffed Peppers Recipe
Becky Luigart-Stayner; Cindy Manning Barr
Shepherd's pie meets the classic stuffed pepper. This recipe can also be made with red, yellow, or orange bell peppers.

Yield:

4 servings (serving size: 1 stuffed pepper half)

Recipe from

Cooking Light

Nutritional 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

Ingredients

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)

Preparation

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).

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.

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

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.

Note:

Nancy Hughes,

May 2004
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