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Shepherd's Pie assumes a new identity when stuffed into pepper shells. Cooking the peppers in boiling water - or blanching - softens them before stuffing.

Angie Sinclair
Recipe by Cooking Light June 2003

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Recipe Summary

Yield:
2 servings (serving size: one stuffed pepper)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Cut tops off bell peppers; discard tops, seeds, and membranes. Cook peppers in boiling water 5 minutes; drain and set aside.

  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb; cook 6 minutes or until browned, stirring frequently. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.

  • Return lamb to pan; add broth and the next 6 ingredients (broth through salt). Bring to a boil; cover, reduce heat, and simmer for 10 minutes. Combine cornstarch and water, stirring well with a whisk. Add to lamb mixture; bring to a boil. Cook 1 minute, stirring constantly. Divide the lamb mixture evenly between peppers. Place stuffed peppers in an 8-inch square baking dish, and set aside.

  • Combine the potatoes and milk in a microwave-safe bowl, stirring well. Microwave at HIGH 2 minutes, stirring after 1 minute. Let stand for 2 minutes. Spoon warm potato mixture evenly over tops of stuffed peppers, and lightly coat the potato mixture with cooking spray. Combine the cheese and paprika; sprinkle over potato mixture.

  • Bake at 400° for 20 minutes or until potatoes are golden.

Nutrition Facts

386 calories; calories from fat 21%; fat 9g; saturated fat 3.3g; mono fat 3.4g; poly fat 1.1g; protein 30.1g; carbohydrates 43.3g; fiber 6.2g; cholesterol 66mg; iron 3.7mg; sodium 991mg; calcium 173mg.
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