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Three-Pepper Beef Wraps

 Three-Pepper Beef Wraps
“This recipe is as versatile as the cook preparing it," says Doreen Muench of Greenwood, Indiana. "Quick, simple-to-fix and good for you, it’s a meal all ages seem to love!” —
6 ServingsPrep: 25 min. Cook: 20 min.


  • 1 each large green, sweet red and yellow peppers, julienned
  • 1 medium onion, halved and sliced
  • 2 tablespoons olive oil, divided
  • 3/4 pound lean ground beef (90% lean)
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 3/4 cup salsa
  • 1/4 teaspoon steak seasoning
  • 1/4 teaspoon pepper
  • 6 flour tortillas (8 inches), warmed
  • 1/2 cup shredded reduced-fat cheddar cheese


  • In a large nonstick skillet, saute peppers and onion in 1 tablespoon
  • oil until crisp-tender. Remove and keep warm.
  • In the same skillet, cook beef over medium heat until no longer pink;
  • drain. Place the kidney beans, salsa and remaining oil in a food
  • processor; cover and process until chopped. Add to beef. Sprinkle
  • with steak seasoning and pepper; cook and stir until heated through.
  • Spoon about 1/3 cup beef mixture down the center of each tortilla;
  • top each with 1/2 cup pepper mixture. Sprinkle with cheese. Fold
  • sides and ends over filling and roll up. Yield: 6 servings.

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Three-Pepper Beef Wraps (continued)

Nutritional Facts: 1 wrap equals 390 calories, 14 g fat (4 g saturated fat), 34 mg cholesterol, 637 mg sodium, 43 g carbohydrate, 6 g fiber, 23 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 2 vegetable, 1-1/2 fat.