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.

How to Make It

Step 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).

Step 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.

Step 3

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

Step 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.

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