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Taco-Stuffed Pepper Cups Recipe

Taco-Stuffed Pepper Cups Recipe photo by Taste of Home

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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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Taco-Stuffed Pepper Cups

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Reviewed on Nov. 15, 2012 by ChrystalM

I made extra to have the next day. I would advise not stuffing all of the peppers until you are ready to eat. We substituted ground turkey for Boca crumbles and pinto beans (made from dry bean) for the kidney beans. I made my own taco season.

Reviewed on Aug. 15, 2012 by laurasellars04

I was not a fan of stuffed peppers until I tried this recipe. These are only lightly parboiled which allows the peppers to keep their crispiness and eliminates the bitterness some peppers get when cooked too long. I find Traditional stuffed peppers have a bitter sogginess to the pepper from overcooking. This is a very easy tasty recipe which everyone in my house loves. Even the vegetable haters eat them!

Reviewed on Jan. 13, 2012 by msladonna

To make it lower in calories will not use beans. Very good meal!

Reviewed on Oct. 16, 2011 by mandamarie74

My family LOVES this recipe, even the kids. I love that I can stay on my diet, and make something that the whole family is clamoring for

Reviewed on Aug. 29, 2011 by katm88

I used a full package of taco seasoning... gives it an amazing kick :)

Reviewed on Jul. 05, 2011 by katlaydee3

This recipe was great and simple to make. I just served it with a side of long-grain and wild rice. I will keep this one for sure.