(100) Skillet Stuffed Peppers

This is a super yummy recipe and way too easy! I added a mini-can of corn to the meat mixture and dashed some salt & pepper on top of the potatoes. I put them in the oven for about 10-15 minutes (at 350 degrees) to keep them warm while I was making salads. I recommend that, just to meld flavors a little more! The entire family gave this 2 thumbs up!!


Image from myrecipes.com

Skillet Stuffed Peppers

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)
Source: Cooking Light Magazine, May 2004

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)

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.

Nutritional Information
Calories: 338 (36% from fat), Fat: 13.4g (sat 5.3g,mono 5.7g,poly 0.4g), Protein: 20.1g, Carbohydrate: 29.3g, Fiber: 5.1g, Cholesterol: 59mg, Iron: 2.4mg, Sodium: 663mg, Calcium: 48mg

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