Taco-Stuffed Peppers
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
Directions
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Preheat oven to 350 degrees.
In 2 quart saucepan, heat water to boiling. Add bell pepper halves; boil 5 minutes or until slightly softened. Drain; set aside.
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.
In an un-greased 8 inch square (2-quart) glass baking dish, arrange pepper halves. Spoon meat mixture evenly into each.
Bake 10 - 12 minutes or until peppers are tender. Top each with sour cream, cheese and tomato.
Serves 2.