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Spud-Stuffed Peppers

“We don’t like rice, so I created this yummy stuffed pepper recipe using fresh potatoes from my garden,” relates Joyce Jandera of Hanover, Kansas.
  • Total Time
    Prep: 25 min. Bake: 40 min.
  • Makes
    2 servings

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

  • 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.
  • 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.
  • 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.
Nutrition Facts
1 stuffed pepper: 332 calories, 12g fat (6g saturated fat), 66mg cholesterol, 487mg sodium, 28g carbohydrate (5g sugars, 5g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1 fat.

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