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Taco-Stuffed Pepper Cups Recipe

Taco-Stuffed Pepper Cups Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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 Facts

1 each: 261 calories, 6g fat (2g saturated fat), 52mg cholesterol, 823mg sodium, 31g carbohydrate (6g sugars, 7g fiber), 21g protein Diabetic Exchanges:1-1/2 starch, 2 lean meat, 2 vegetable, 1 fat

Reviews for Taco-Stuffed Pepper Cups

Sort By :
MY REVIEW
Docsbob
Reviewed Jun. 9, 2015

"Very tasty."

MY REVIEW
astarzynski@new.rr.com
Reviewed Aug. 18, 2014

"Excellent!! Definitly will make again."

MY REVIEW
ChrystalM
Reviewed Nov. 15, 2012

"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."

MY REVIEW
laurasellars04
Reviewed Aug. 15, 2012

"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!"

MY REVIEW
msladonna
Reviewed Jan. 13, 2012

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

MY REVIEW
mandamarie74
Reviewed Oct. 16, 2011

"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"

MY REVIEW
katm88
Reviewed Aug. 29, 2011

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

MY REVIEW
katlaydee3
Reviewed Jul. 5, 2011

"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."

MY REVIEW
gratefulservant_AZ
Reviewed Feb. 24, 2010

"This was good. I thought it could use a bit more heat. Next time I would either replace the tomatoes with salsa, or add salsa in addition to the other toppings, or add a bit of jalapeno or something. It was very good though"

MY REVIEW
hildybean
Reviewed Oct. 27, 2009

"Was never a fan of stuffed peppers, but thought I'd take a chance on this. Love it! Have made it a number of times to use up peppers from the garden!"

MY REVIEW
sneutze
Reviewed Oct. 30, 2008

"Great recipe that is wonderfully gluten free! I used black beans rather than kidney. Also, did 1/4 lb of turkey meat and mixed in 1/2 cup of cooked brown rice right before filling peppers and baking. I used yogurt instead of sour cream."

MY REVIEW
dmziegler
Reviewed May. 24, 2008

"I ommitted the kidney beans as well and used salsa instead of tomato sauce! How delicious!"

MY REVIEW
mamaeve
Reviewed May. 22, 2008

"i made these and omitted the kidney beans and they were great"

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