Taco-Filled Peppers Recipe
Taco-Filled Peppers Recipe
- 1 pound ground beef
- 1 envelope taco seasoning
- 3/4 cup canned kidney beans, rinsed and drained
- 1 cup salsa
- 4 medium green peppers
- 1 medium tomato, chopped
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, kidney beans and salsa. Bring to a boil; reduce heat and simmer for 5 minutes.
- 2. Cut peppers in half lengthwise; remove stems and discard seeds. In a stockpot, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water.
- 3. Spoon about 1/2 cup meat mixture into each pepper half. Place in an ungreased 13-in. x 9-in. baking dish. Cover and bake at 350° for 15-20 minutes or until the peppers are crisp-tender and filling is heated through. Top each with tomato and cheese. Serve with sour cream. Yield: 4 servings.
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.
Reviews for Taco-Filled Peppers
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"Very good! I subsitituded cooked rice for the beans and I cooked in crockpot on low for about 2-1/2 hours and used red, green,and yellow peppers for a nice variety ."
"So easy and tasty. We used veggie meat. I steamed peppers 2 split at a time in mico 1 1/2 mins each. So fast and easy."
"Easy to make and delicious. Pleased the family."
"This is a great recipe. Just enough kick for me but can be cooled down by topping it off with a little sour cream."
"They're great!! I used extra lean ground beef, reduced sodium taco seasoning, homemade salsa, and low fat or fat free sour cream... they're so tasty.. this is a keeper in this house! Thanks!"
"My husband and I really enjoyed this recipe. The only thing I did differently was to use some cream colored peppers that we grew in the garden this year instead of the green peppers. Will be sure to make them again!"
"This was really good! Even the older children tried it! I think I might tweak it by adding some bacon or bacon bits to it next time. Yum!"
"We tried this last night and the whole family agreed it was a keeper. Boiling the bell peppers before baking made them perfectly well done. Loved it!"
"I thing these are great. The only thing I changed was the fresh cilantro instead of the coriander. Of couse I added a chile sauce on the side and fresh warm corn tortillas. I agree, if you don't like it move on!!"
"This recipe is delicious. I make my own taco seasoning with a recipe that came from Alton Brown, it's called Taco Potion #19:* 2 tablespoons chili powder* 1 tablespoon ground cumin* 2 teaspoons cornstarch* 2 teaspoons kosher salt* 1 1/2 teaspoons hot smoked paprika* 1 teaspoon ground coriander* 1/2 teaspoon cayenne pepperI know it looks like a lot of ingredients, but most likely many are already in your spice cabinet. I make a double or triple batch and keep the rest in an airtight container for next time. (1 recipe is enough for 1 lb. of meat.) Hope this helps :-)"
"By the way. Tried this with my own tricks. excellent!!!"
"I have not tried this yet, but know that it will be a hit, as we like everthing in it. Thanks for the extra tips as well...yum...can hardly wait to put this together! I know I will have to take some to work as well.... Thanks for sharing!!"
"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."
"this was a delicious, simple recipe. Both my husband and daughter, opinionated eaters, devoured them."
"These are yummy. I used chili beans rinsed instead of plain kidney beans. Adds a little spice"
"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."
" 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. "
"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."
"I'll bet a little whole kernel corn would be good in these also"
"I've been making these for years!! So good :)"