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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Shepherd's pie meets the classic stuffed pepper. This recipe can also be made with red, yellow, or orange bell peppers. 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) |
Directions:
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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