Ingredients Jump to Instructions ↓

  1. 2 medium green peppers

  2. 1/2 pound lean ground beef (90% lean)

  3. 1 medium potato, peeled and coarsely grated

  4. 1-1/2 teaspoons chili powder

  5. 1/4 teaspoon salt Dash coarsely ground pepper

  6. 1/4 cup shredded reduced-fat cheddar cheese

Instructions Jump to Ingredients ↑

  1. 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 over medium heat until no longer pink; drain. Add potato; cook and stir for 6-8 minutes or until tender. Stir in the chili powder, salt and pepper. Spoon into peppers. Place in a 9-in. x 5-in. loaf pan coated with cooking spray. Cover and bake at 350° for 35 minutes. Sprinkle with cheese. Bake, uncovered, 5-10 minutes longer or until peppers are tender and cheese is melted. Yield: 2 servings.


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