Bright and colorful food speaks to me. Lets marvel for a moment at how insanely gorgeous this meal is? This would be perfect to put together for any weeknight or weekend meal. Make it for your family, your friends, or even for a work potluck. Made with simple ingredients, most of which you probably already have on hand! Sometimes it’s nice to switch things up in the kitchen. That’s exactly what I had in mind with these Taco Stuffed Peppers. Stuffed peppers are both healthy and delicious. With this taco filling, you’ll enjoy your favorite Mexican dish in a healthier way.
Items used in this post:
Taco Stuffed Peppers
- 1 lb. ground beef
- 1 pkg. taco seasoning
- 1 (8 oz.) can kidney beans, rinsed and drained
- 1 c. salsa
- 4 med. green bell peppers (or any other color)
- 1 med. tomato, chopped
- 1/2 c. cheddar cheese, shredded
- 1/2 c. sour cream
- Preheat oven to 350. In a large skillet, brown the ground beef; 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 and discard seeds and stems. Immerse peppers in boiling water for 3 minutes; drain. Spoon about 1/2 c. meat mixture into each pepper half. Place in an ungreased 9x13 in baking pan and bake for 15-20 minutes or until the peppers are crisp and tender and filling is heated through. Top each with tomato, cheese, and a dollop of sour cream.