Shepherds Pie Peppers

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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.