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Taco-Filled Peppers

 Taco-Filled Peppers
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
  • 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.
Nutritional Facts: 1 serving (1 each) equals 425 calories, 20 g fat (11 g saturated fat), 91 mg cholesterol, 1,364 mg sodium,

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Taco-Filled Peppers (continued)

Nutritional Facts: 29 g carbohydrate, 7 g fiber, 29 g protein.