Skillet Stuffed Bell Peppers

Grubilicious Contributor: Stacy McCarty

These were so easy and surprisingly tasty.

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)

Preparation
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.

Yield
4 servings (serving size: 1 stuffed pepper half)

Nutritional Information
CALORIES 338(36% from fat); FAT 13.4g (sat 5.3g,mono 5.7g,poly 0.4g); PROTEIN 20.1g; CHOLESTEROL 59mg; CALCIUM 48mg; SODIUM 663mg; FIBER 5.1g; IRON 2.4mg; CARBOHYDRATE 29.3g