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Spud-Stuffed Peppers

 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.
2 ServingsPrep: 25 min. Bake: 40 min.


  • 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


  • 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.