Shepherd'S Pie Peppers

• 2 large green bell peppers (about 1 pound)
• Cooking spray
• 6 ounces lean boneless leg of lamb or lean boneless sirloin steak, cut into 3/4-inch cubes
• 3/4 cup fat-free beef broth
• 2/3 cup frozen peas and carrots
• 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 fat-free milk
• 2 teaspoons grated Parmesan cheese
• Dash of paprika

1. Preheat oven to 400u0b0.
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. 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.
6. Bake at 400u0b0 for 20 minutes or until potatoes are golden.

green bell peppers, cooking spray, lean, beef broth, carrots, onion, tomato paste, worcestershire sauce, black pepper, salt, cornstarch, water, frozen mashed potatoes, milk, parmesan cheese, paprika

Taken from www.myrecipes.com/recipe/shepherds-pie-peppers (may not work)