Loaded with vegetables, beef and beans, these stuffed peppers stand out from the others. The tasty dish is so easy to make, I serve it often during summer and fall. —Nancy McDonald, Burns, Wyoming
Ingredients
- 1 pound ground beef
- 1 envelope taco seasoning
- 3/4 cup canned kidney beans, rinsed and drained
- 1 cup salsa
- 4 medium green peppers
- 1 medium tomato, chopped
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
Directions
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, kidney beans and salsa. Bring to a boil; reduce heat and simmer for 5 minutes.
- Cut peppers in half lengthwise; remove stems and discard seeds. In a stockpot, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water.
- Spoon about 1/2 cup meat mixture into each pepper half. Place in an ungreased 13-in. x 9-in. baking dish. Cover and bake at 350° for 15-20 minutes or until the peppers are crisp-tender and filling is heated through. Top each with tomato and cheese. Serve with sour cream.
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