Read reviews (19)
Rate recipe
With refreshing vegetables and zippy beef and beans, these stuffed peppers stand out from any others. This tasty dish is so easy to make, I serve it often during summer and fall, much to my family's delight. —Nancy McDonald, Burns, Wyoming
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 425 calories, 20 g fat (11 g saturated fat), 91 mg cholesterol, 1,364 mg sodium, 29 g carbohydrate, 7 g fiber, 29 g protein.
Originally published as Taco-Filled Peppers in Taste of Home August/September 1994, p11
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Sep. 12, 2010 by solosinger
Reducing sodium by using alternative products and doing your own taco seasoning, as mentioned below, is a great tip. And thanks specialkmom for your wise words about being nice. We're all in this together and we should remember to support each other. Cooking is a wonderful way to bring people together! And, I've made a similar recipe to this for years, but it has added salsa, corn, and black beans. Sometimes I top with guacamole, too.
Reviewed on Sep. 12, 2010 by specialkmom
good recipe.
Reviewed on Mar. 16, 2010 by margomichel
this was a delicious, simple recipe. Both my husband and daughter, opinionated eaters, devoured them.
Reviewed on Sep. 30, 2009 by cynthia1234
These are yummy. I used chili beans rinsed instead of plain kidney beans. Adds a little spice
Reviewed on Sep. 13, 2009 by loumauk
It is not necessary to par-boil the green peppers. I usually stuff them with the filling and cook in the microwave. They are very good, and any extras may be frozen, then reheated in the microwave, also.
Reviewed on Sep. 12, 2009 by chaneedu
You can always reduce the sodium content by using a low sodium taco seasoning packet and low sodium canned beans. If you're that concerned about the sodium, you could make the beans fresh and the taco seasoning from seasonings you have in your home.
Reviewed on Sep. 10, 2009 by BirderMom
I first made this years ago for four hungry college kids on fall break. It was such a hit and has turned out to be one of the top two requested meals in our family! I have used medium garden salsa and corn & black bean salsa -- either is excellent.
Reviewed on Sep. 10, 2009 by deb25
I'll bet a little whole kernel corn would be good in these also
Reviewed on Aug. 22, 2009 by noty14
I've been making these for years!! So good :)
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013