Place the bell pepper halves, cut sides down, on a microwave-safe dish; cover
with plastic wrap. Microwave at HIGH for 3 1/2 minutes, or until the pepper halves
are crisp-tender. Let stand, covered, 3 minutes (peppers will soften).
While the peppers cook, heat a large nonstick skillet over medium-high heat.
Coat the pan with cooking spray.
Add the beef to the pan; cook 3 minutes, stirring to crumble.
Add the water and seasoning, and stir to combine.
Cover, reduce the heat and cook 5 minutes or until cooked through.
Meanwhile, cook the potatoes in the microwave according to the package directions,
omitting salt and fat.
Spoon 1/2 cup of the beef mixture into each pepper half; top each with 2/3 cup
Sprinkle each pepper half with 1 tablespoon cheese.