Source: Cooking Light magazine, May 2004

Serves: 4

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

2 large green bell peppers, halved lengthwise and seeded
3/4 pound ground round
1/2 cup water
1 (1.25 ounce) package taco seasoning
1 (20 ounce) package refrigerated mashed
    potatoes (such as Simply Potatoes)
1/4 cup reduced-fat shredded Cheddar cheese
Freshly cracked black pepper, optional

Place the bell pepper halves, cut sides down, on a microwave-safe dish; cover with plastic wrap. Microwave at HIGH for 3 1/2 minutes, or until the pepper halves are crisp-tender. Let stand, covered, 3 minutes (peppers will soften).

While the peppers cook, heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add the beef to the pan; cook 3 minutes, stirring to crumble. Add the water and seasoning, and stir to combine. Cover, reduce the heat and cook 5 minutes or until cooked through.

Meanwhile, cook the potatoes in the microwave according to the package directions, omitting salt and fat.

Spoon 1/2 cup of the beef mixture into each pepper half; top each with 2/3 cup potatoes. Sprinkle each pepper half with 1 tablespoon cheese. Garnish with black pepper, if desired.

339 calories (35% from fat),13 grams fat (5 grams sat. fat), 31 grams carbohydrate, 23 grams protein, 1,287 mg sodium, 73 mg cholesterol, 62 mg calcium, 3 grams fiber