- 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)
- 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
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.