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.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- 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 : Calories 332 calories, Fat 12g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 487mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges
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