Skillet Stuffed Peppers

Cooking Light. Shepherd's pie meets the classic stuffed pepper. This recipe can also be made with red, yellow, or orange bell peppers.

Skillet Stuffed Peppers

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  • Prep Time


  • Total Time


  • Servings



  • 2

    large green bell peppers, halved lengthwise and seeded

  • Cooking spray

  • ¾

    lb ground round

  • ½

    cup water

  • 1

    (1.25oz) pkg taco seasoning

  • 1

    (20oz) pkg refrigerated mashed potatoes (such as Simply Potatoes)

  • ¼

    cup (1oz) reduced-fat shredded cheddar cheese

  • cracked black pepper (optional)


Place the bell pepper halves, cut sides down, on a microwave safe dish; cover with plastic wrap. Microwave on high 3 minutes and 30 seconds or until pepper halves are crisp-tender. Let stand, covered, 3 minutes. 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. While beef cooks and peppers stand, cook the potatoes in microwave according to pkg directions, omitting salt and fat. Spoon 1/2 cup beef mixture into each pepper half; top each with 2/3 cup potatoes. Sprinkle each pepper half with 1 Tbsp cheese. Garnish with black pepper, if desired.


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