Taco stuffed peppers

6 Servings

Ingredients

Quantity Ingredient
4 mediums Green Bell Peppers; Seeded, Halved, Lengthwise
1 pounds Ground Round
¼ cup Onion; Chopped
1 pack Taco Seasoning Mix Or Make Your Own; (1.25 Oz)
1 can (15.5 Oz) Kidney Beans; Drained And Rinsed
1 can (15 Oz) Tomato Sauce
½ cup Finely Shredded Cheddar Cheese
½ cup Sour Cream
½ cup Tomatoes; Chopped

Directions

Place pepper halves in a 9x13 inch glass baking dish or two 9-inch glass pie plates. Microwave on high for 5 to 7 minutes or until peppers are slightly tender. If using pie plates, microwave each dish separately. In medium skillet, over medium-high heat, cook ground round and onion til browned; drain off fat. Stir in taco seasoning, kidney beans, and tomato sauce; bring to a boil. Reduce heat and simmer for 5 minutes. Place pepper halves, skin-side down, in a 9x13 inch baking dish. Spoon beef mixture evenly into pepper halves; sprinkle with cheese. Bake in a 350 degree oven for 8 minutes. Top with sour cream and tomato.

Serving Ideas : Salsa Cornbread Recipe by: Dierberg's Home Economists Posted to MC-Recipe Digest by Jill Proehl <jpxtwo@...> on Mar 11, 1998

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