Spud-Stuffed Peppers Recipe

Spud-Stuffed Peppers Recipe photo by Taste of Home

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“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.

This recipe is:

Diabetic Friendly

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Spud-Stuffed Peppers Recipe

Prep: 25 min. Bake: 40 min.

Yield: 2 Servings

25 40 65

Ingredients

2 medium green peppers
1/2 pound lean ground beef (90% lean)
1 medium potato, peeled and grated
1-1/2 teaspoons chili powder
1/4 teaspoon salt
Dash coarsely ground pepper
1/4 cup shredded reduced-fat cheddar cheese

Directions

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. Yield: 2 servings.

Nutritional Facts 1 stuffed pepper equals 332 calories, 12 g fat (6 g saturated fat), 66 mg cholesterol, 487 mg sodium, 28 g carbohydrate, 5 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1 fat.

Originally published as Spud-Stuffed Peppers in Cooking for 2 Spring 2006, p44