Taste of Home -
CATEGORY: Main Dish
TIME: Prep/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.
Bring water to a boil in a Dutch oven or soup kettle.
Cook seeded whole peppers until crisp-tender, about 2-3 minutes.
Cut peppers in half lengthwise; remove stems and discard seeds.
In a large kettle, 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°F 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.
With the 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
20 gSaturated Fat: