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