4 large baking potatoes
½ red bell pepper, diced
½ zucchini, diced
½ cup red onion, chopped
1 can (16oz) chili beans
1/2 lb lean ground beef
¼ cup Parmesan cheese, grated
Sour cream and salsa to serve
Prick the baking potatoes and cook in the oven (or microwave) until tender.
In the meantime, cook the ground beef in a skillet. Drain the excess fat. Add the bell pepper, zucchini and onion and cook until the vegetables are tender and cooked through. Add the chili beans and stir until hot.
Cut off the top of the baked potatoes and spoon the chili/beef mixture into each potato. Sprinkle with the cheese and serve immediately with sour cream and salsa and a generous helping of green vegetables.
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