Cooking Light. Shepherd's pie meets the classic stuffed pepper. This recipe can also be made with red, yellow, or orange bell peppers.
large green bell peppers, halved lengthwise and seeded
lb ground round
(1.25oz) pkg taco seasoning
(20oz) pkg refrigerated mashed potatoes (such as Simply Potatoes)
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.