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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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. Yield: 4 servings.
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