Ingredients
4 large baking potatoes1/2 pound ground beef1 medium green pepper, chopped1 medium carrot, shredded1 small onion, chopped2 garlic cloves, minced1 jar (24 ounces) spaghetti sauce with mushrooms5 ounces pepperoni, chopped1/4 cup dry red wine or reduced-sodium beef broth2 teaspoons minced fresh oregano1/2 teaspoon salt1 cup shredded reduced-fat Colby-Monterey Jack cheese
Preparation
Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15 minutes or until tender, turning once.
In a Dutch oven, cook the ground beef, green pepper, carrot, onion and garlic over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, pepperoni, wine, oregano and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
With a sharp knife, cut an “X” in each potato; fluff pulp with a fork. Spoon sauce over potatoes and sprinkle with cheese. Microwave until cheese is melted.
