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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 2 |
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âWe donât like rice, so I created this yummy stuffed pepper recipe using fresh potatoes from my garden,â relates Joyce Jandera of Hanover, Kansas. Ingredients:
2 medium green peppers |
1/2 pound lean ground beef (90% lean) |
1 medium potato, peeled and grated |
1-1/2 teaspoons chili powder |
1/4 teaspoon salt |
dash coarsely ground pepper |
1/4 cup shredded reduced-fat cheddar cheese |
Directions:
1. Cut tops off peppers and remove seeds. In a large saucepan, cook peppers in boiling water for 4-5 minutes. Drain and rinse in cold water; invert on paper towels.
2. In a nonstick skillet, cook beef and potato over medium heat until meat is no longer pink; drain. Stir in the chili powder, salt and pepper. Spoon into peppers.
3. Place in a small baking pan coated with cooking spray. Cover and bake at 350° for 35 minutes. Sprinkle with cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Yield: 2 servings.
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