Stuffed Peppers, microwave+skillet
Source of Recipe
from rdj
I like a sauce with mine so after you do what it says here,
I would place the peppers back into the skillet that once
again coat with spray, then pour in tomato puree and cook
until the peppers are completely tender.
Stuffed Peppers, microwave+skillet
2 large sweet 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
2 1/2 cups levtover mashed potatoes or 20 ounce package refrigerated
1/4 cup reduced fat shredded Cheddar cheese (1 ounce)
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.
If not using leftover potatoes, 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.
Makes 4 servings.
nutritional info per serving:
calories 338 (36% from fat); fat 13.4g (sat 5.3g,mono 5.7g,poly 0.4g);
iron 2.4mg; cholesterol 59mg; calcium 48mg; carbohydrate 29.3g;
sodium 663mg; protein 20.1g; fiber 5.1g
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