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Skittlet Stuffed Peppers




Source of Recipe


Cooking Light, May 2004


Recipe Introduction


Shepherd's pie gets a Tex-Mex makeover when you serve it in bell peppers and add taco seasoning. And why stop there? Add a side dish, such as black beans or guacamole, for a full-on Mexican meal!




List of 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)


Recipe



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.

SERVES 4