Wednesday, September 1, 2010

Taco Stuffed Pepper Cups

2 medium green peppers
½ lb. ground beef or turkey
2 tbsp. chopped onion
1 can (16 oz) kidney beans, rinsed and drained
1 can (8 oz) tomato sauce
3 tbsp. taco seasoning
¼ cup sour cream
¼ cup shredded cheddar cheese
¼ cup chopped tomato

Cut peppers in half lengthwise and remove seeds. Cook in boiling water for 5 minutes; drain and set aside. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

Add the beans, tomatoes sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

Place pepper halves in an ungreased 8 in square baking dish. Fill with meat mixture. Bake uncovered at 350° for 10 min. or until peppers are tender. Top with sour cream, cheese and tomatoes.

(2008 Cookbook)

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