Taco-Seasoned Stuffed Peppers
Put together in 25 minutes, these flavorful peppers are a pleasing entrée.
Ingredients
- 2 mediumgreen bell peppers, cut in half lengthwise, seeded
- ½ lblean ground turkey or lean (at least 80%) ground beef
- 2 tablespoonschopped onion
- 2 tablespoonsfrom 1 container (6.25 oz) old el paso™ original taco seasoning mix
- 1 cankidney beans, drained, rinsed
- 1 cantomato sauce
- ¼ cupsour cream
- ¼ cupshredded cheddar cheese (1 oz)
- ¼ cupchopped tomato (1/2 small)
Directions
- 1
Heat oven to 350°F. In 2-quart saucepan, heat 6 cups water to boiling. Add bell pepper halves; boil 5 minutes or until slightly softened. Drain; set aside.
- 2
Meanwhile, in 8-inch nonstick skillet, cook ground turkey and onion over medium-high heat, stirring frequently, until turkey is no longer pink; drain. Stir in taco seasoning mix, kidney beans and tomato sauce. Heat to boiling. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally.
- 3
In ungreased 8-inch square (2-quart) glass baking dish, arrange pepper halves. Spoon turkey mixture evenly into each.
- 4
Bake 10 to 12 minutes or until peppers are tender. Top individual servings with sour cream, cheese and tomato.