Taco-Stuffed Pepper Cups

Total Time Prep/Total Time: 30 min.
Yield 2 servings
Test Kitchen Approved
These taco-stuffed peppers are ready in record time. The bell peppers create a colorful container for this meal. —Pat Habiger, Spearville, Kansas

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. Preheat oven to 350°. Cut peppers in half lengthwise and remove seeds. In a large pot, cook peppers in boiling water until crisp-tender, 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, breaking beef into crumbles; drain. Stir in the beans, tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, until heated through, 5-6 minutes. Spoon into peppers.
  3. Arrange pepper halves in an ungreased 8-in. square baking dish. Bake, uncovered, until peppers are tender, 10-12 minutes. Top with sour cream, cheese and tomatoes.

Nutrition Facts

2 stuffed pepper halves: 599 calories, 25g fat (11g saturated fat), 91mg cholesterol, 1600mg sodium, 55g carbohydrate (10g sugars, 15g fiber), 42g protein.

These taco-stuffed peppers are ready in record time. The bell peppers create a colorful container for this meal. —Pat Habiger, Spearville, Kansas
Recipe Creator

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