Spud-Stuffed Peppers Recipe

Spud-Stuffed Peppers Recipe Spud-Stuffed Peppers Recipe photo by Taste of Home Rating 4

“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

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Reviews for Spud-Stuffed Peppers

Spud-Stuffed Peppers Recipe

Spud-Stuffed Peppers

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Did you modify it? Would you make it again? Rate it today! >

(1-2) of 2 reviews

Reviewed on Nov. 16, 2010 by housebunny715

These were very good! We thought the filling was a little bland, so we made some changes, but we will definitely be making this again!

Reviewed on Sep. 13, 2010 by queenpenguin

My father in law also doesn't like rice and it's hard to find an alternative recipe. I enjoyed this recipe and will make it again for sure.

 
 

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