Rating: 4 stars
7 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 4

Shepherd's pie meets the classic stuffed pepper. This recipe can also be made with red, yellow, or orange bell peppers.

Nancy Hughes
Recipe by Cooking Light May 2004

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Credit: Becky Luigart-Stayner; Cindy Manning Barr

Recipe Summary

Yield:
4 servings (serving size: 1 stuffed pepper half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

Nutrition Facts

338 calories; calories from fat 36%; fat 13.4g; saturated fat 5.3g; mono fat 5.7g; poly fat 0.4g; protein 20.1g; carbohydrates 29.3g; fiber 5.1g; cholesterol 59mg; iron 2.4mg; sodium 663mg; calcium 48mg.
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