Spud-Stuffed Peppers Recipe

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.