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Taco-Stuffed Pepper Cups

Taco-Stuffed Pepper Cups
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.
4 ServingsPrep/Total Time: 30 min.

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.
© Taste of Home 2013

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Taco-Stuffed Pepper Cups (continued)

Nutrition Facts: 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.
© Taste of Home 2013