Recipe

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• 2 large green bell peppers , halved lengthwise and seeded
• cooking spray
• 3/4 lb ground round
• 1/2 cup water
• 1 (1.25-oz) package taco seasoning
• 1 (20-oz) package refrigerated mashed potatoes
• 1/4 cup (1 oz) reduced-fat shredded cheddar cheese
• cracked black pepper (optional)

• 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.