Potato Stuffed Peppers is genius instead of rice. If you are not a huge fan of rice then try this wonderful substitution. Potato Stuffed Peppers is a simple dish with five ingredients. This is not your traditional stuffed pepper recipe.
I like to add a little heat to this dish with salsa or hot sauce. The salsa adds freshness to the dish. If you have the time it is best with fresh salsa. No time? Add freshness with herbs such as cilantro or flat leaf parsley instead.
I found this recipe in my Taste of Home Healthy Cooking 2014 Annual Recipes Cookbook.
Stove Top & Oven
Recipe serves: 2
Serving size:
- 1 stuffed pepper
Total time: 1 hour
Equipment to make your life easier
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices.
Pantry & Spices
-
chili powder
Grocery
-
1 pound ground beef
-
2 green peppers
-
1 medium potato
-
1 cheddar cheese
Tip from Me
You can freeze 1/2 the pound of ground beef and use it in the following recipes:
Let's prep!
| 2 medium green peppers |
| 1/2 pound lean ground beef |
| 1 medium potato |
| 1.5 teaspoons chili powder |
| 1/2 teaspoon salt |
| 1/2 teaspoon ground pepper |
| 1/4 cup shredded reduced fat cheddar cheese |
- Gather all of your ingredients and measuring tools
- Peel and grate a medium potato
- Grate 1/4 cup cheddar cheese; set aside
- Get a large bowl and fill with water and ice
Let's cook!
- Complete prep from prep tab above.
- Put on a large pot of water to boil
- Preheat oven to 350°
- Cut off tops of the peppers and clean out the seeds and white parts.
- Place in boiling water for 4 – 5 minutes.
- Put the peppers in the ice water bath turning them to cool them completely.
- Take a paper towel and dry the peppers then add them to the loaf pan.
- In a large skillet over medium heat add:
- 1/2 pound ground beef
- 1 grated potato
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Cook the beef and potato until the beef is brown and drain.
- Add 1.5 teaspoons of chili powder then remove from heat.
- Add the beef mixture evenly into each pepper.
- Cover and bake for 35 minutes
- Add 1/8 cup of cheese to each pepper and bake uncovered for 5 – 10 minutes. Enjoy!
This recipe can also be found in Weekly Dinners for 2 under $70 – Menu 5
