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Taco-Filled Peppers

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings.
Loaded with vegetables, beef and beans, these stuffed peppers stand out from the others. The tasty dish is so easy to make, I serve it often during summer and fall. —Nancy McDonald, Burns, Wyoming

Ingredients

  • 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

Directions

  • 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.

Nutrition Facts

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