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Taco-Stuffed Pepper Cups Recipe

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From Spearville, Kansas, Pat Habiger shares her pretty stuffed peppers. "When green, red or yellow bell peppers are plentiful, they create a colorful container for this spicy taco mixture that's ready in record time," she promises.

This recipe is:

Quick

Diabetic Friendly

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Taco-Stuffed Pepper Cups Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

2 medium green peppers
1/2 pound ground beef or lean ground turkey
2 tablespoons chopped onion
1 can (16 ounces) kidney beans, rinsed and drained
1 can (8 ounces) tomato sauce
3 tablespoons taco seasoning
1/4 cup sour cream
1/4 cup shredded cheddar cheese
1/4 cup chopped tomato

Directions

Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until heated through.
Spoon into peppers. Place in an ungreased 8-in. square baking dish. Bake, uncovered, at 350° for 10-12 minutes or until peppers are tender. Top with sour cream, cheese and tomatoes. Yield: 4 servings.

Nutritional Analysis: 1 stuffed pepper half (prepared with ground turkey, fat-free sour cream and reduced-fat cheddar cheese) equals 261 calories, 6 g fat (2 g saturated fat), 52 mg cholesterol, 823 mg sodium, 31 g carbohydrate, 7 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.

Originally published as Taco-Stuffed Pepper Cups in Quick Cooking May/June 2005, p8

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