Skillet Stuffed Peppers

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

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Nutritional Information

Amount per serving
  • Calories: 338
  • Calories from fat: 36%
  • Fat: 13.4g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 20.1g
  • Carbohydrate: 29.3g
  • Fiber: 5.1g
  • Cholesterol: 59mg
  • Iron: 2.4mg
  • Sodium: 663mg
  • Calcium: 48mg

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

  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.
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