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Ingredients

• 4 medium green bell peppers
• 1 pound ground beef, 10% fat
• 2 tablespoon cornstarch
• 2 tablespoons cold water
• 2 cups reduced-sodium beef broth
• 2 tablespoons reduced-sodium Worcestershire sauce
• 1-1/2 teaspoons instant coffee powder, dry
• 2 cups frozen mixed vegetables (carrot, corn, green beans, peas)
• 2 cups white potatoes
• 1 tablespoon butter
• 3 tablespoons half and half

Preparation

1. Preheat oven to 350° F.
2. Peeled potatoes and cut into small pieces.
3. Leave stems on bell peppers and cut in half, from stem to bottom. With a spoon, remove seeds and membrane. Place on a baking sheet sprayed with nonstick cooking spray.
4. Mix cornstarch with cold water and stir until free of lumps.
5. In a sauce pan combine beef broth, Worcestershire sauce and coffee powder. Add dissolved cornstarch and stir over medium heat until thickened.
6. In a skillet crumble the ground beef; cook over medium heat until browned. Add mixed vegetables, stir and heat with beef until hot. Combine gravy with beef and vegetable mixture.
7. Stuff each bell pepper half with 1/2 cup beef mixture. Place in oven and bake uncovered for 40 minutes.
8. While peppers are baking, make reduced-potassium potatoes. Place cut-up potatoes in a pot and add 6 cups water; bring to a boil. Remove from heat and drain water. Add fresh water and boil until potatoes are tender.
9. With a hand mixer whip potatoes with butter or margarine and nondairy creamer or half and half.
10. Remove peppers from oven. Spread 1/4 cup whipped potatoes on top of each stuffed pepper half and serve.

Helpful hints

• If desired, add a dash of Tabasco® sauce or reduced-sodium Worcestershire sauce before serving.
• One teaspoon reduced-sodium Worcestershire sauce contains 45 mg sodium.
• Substitute lamb or ground turkey for beef if desired.
• Substitute margarine for butter or nondairy creamer for half and half if desired.