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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Cooking Light, JUNE 2003 Ingredients:
2 large green bell peppers (about 1 pound) |
cooking spray |
6 ounces lean boneless leg of lamb or 6 ounces lean boneless sirloin steaks, cut into 3/4-inch cubes |
3/4 cup nonfat beef broth |
2/3 cup frozen peas and carrot |
1/3 cup chopped onion |
2 tablespoons tomato paste |
1 teaspoon worcestershire sauce |
1/4 teaspoon black pepper |
1/8 teaspoon salt |
1 tablespoon cornstarch |
1 tablespoon water |
1 cup frozen mashed potatoes |
1/2 cup nonfat milk |
2 teaspoons grated parmesan cheese |
1 dash paprika |
Directions:
1. Preheat oven to 400°.
2. Cut tops off bell peppers; discard tops, seeds, and membranes. Cook peppers in boiling water 5 minutes; drain and set aside.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb; cook 6 minutes or until browned, stirring frequently. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.
4. Return lamb to pan; add broth and the next 6 ingredients (broth through salt). Bring to a boil; cover, reduce heat, and simmer for 10 minutes. Combine cornstarch and water, stirring well with a whisk. Add to lamb mixture; bring to a boil. Cook 1 minute, stirring constantly. Divide the lamb mixture evenly between peppers. Place stuffed peppers in an 8-inch square baking dish, and set aside.
5. Combine the potatoes and milk in a microwave-safe bowl, stirring well. Microwave at HIGH 2 minutes, stirring after 1 minute.
6. Let stand for 2 minutes. Spoon warm potato mixture evenly over tops of stuffed peppers, and lightly coat the potato mixture with cooking spray. Combine the cheese and paprika; sprinkle over potato mixture.
7. Bake at 400° for 20 minutes or until potatoes are golden.
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