Skillet Stuffed Peppers-TLS Recipe
2 large green bell peppers, halved lengthwise
and seeded cooking spray
1/4 pound ground round
1/2 cup water
1 package (1.25 oz. size) taco seasoning
1 package (20 oz. size) refrigerated mashed potatoes
1/4 cup shredded cheddar cheese
Cracked pepper (optional)
Directions
Place pepper halves cut side 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 peppers cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef and 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. 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.
Nutritional Facts (Per Serving)
Calories 196.4
Saturated Fat 3.8 g
Monounsaturated Fat 2.9 g
Sodium 606.4 mg
Total Carbohydrate 23.0 g
Servings: 4
TLS Recipe