Description

Make a great meal with a twist of two favorites, stuffed peppers and tacos. It's like a taco, but healthier because you are serving it in a bell pepper instead of a taco shell.

Ingredients

• 6 c. water
• 2 medium green or red bell peppers, cut in half lengthwise, seeded and membranes removed
• 1/2 lb. lean ground beef or turkey
• 2 T. chopped onion
• 2 T. taco seasoning mix (from 1 oz. package)
• 15.5 oz. can kidney or chili beans, drained, rinsed
• 8 oz. can tomato sauce
• 1/4 c. sour cream
• 1/4 c. shredded Cheddar or Mexican cheese
• 1/4 c. chopped tomato

Steps

1. Preheat oven to 350 degrees.
2. In 2 quart saucepan, heat water to boiling. Add bell pepper halves; boil 5 minutes or until slightly softened. Drain; set aside.
3. Meanwhile, in an 8 inch non-stick skillet, cook ground meat and onion over medium-high heat, stirring frequently, until meat is no longer pink; drain and discard any fat. Stir in taco seasoning mix, kidney beans and tomato sauce. Heat to boiling. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally.