Skillet Stuffed Peppers

Ingredients

• 2 large bell peppers green halved lengthwise seeded
• 0.8 pound ground round 
• 1 ounce cheddar cheese shredded reduced-fat
• 20 ounce potatoes refrigerated mashed (such as Simply Potatoes)
• 1.3 ounce taco seasoning 
• 0.5 cup water 

Equipment

• frying pan
• plastic wrap
• microwave

Directions

1. Place the bell pepper halves, cut sides down, on a microwave-safe dish; cover with plastic wrap. Microwave at HIGH 3 minutes and 30 seconds or until pepper halves are crisp-tender.
2. Let stand, covered, 3 minutes (peppers will soften).
3. While the peppers cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
4. Add beef to pan; cook 3 minutes, stirring to crumble.
5. Add water and seasoning, and stir to combine. Cover, reduce heat, and cook 5 minutes or until done.
6. While beef cooks and peppers stand, cook the potatoes in microwave according to package directions, omitting salt and fat.
7. Spoon 1/2 cup beef mixture into each pepper half; top each with 2/3 cup potatoes.
8. Sprinkle each pepper half with 1 tablespoon cheese.
9. Garnish with black pepper, if desired.