Sunday, April 19, 2009

Taco-Stuffed Pepper Cups

2 medium green peppers
1/2 pound lean ground turkey (I have always used hamburger)
2 tablespoons chopped onion
1 can (8 ounces) tomato sauce
1 can (16 ounces) kidney beans, rinsed and drained (I use the Mexican chili beans at Aldi's)
3 tablespoons taco seasoning (that is approx. 1 envelope)

Sour cream, shredded cheddar cheese and chopped tomato or salsa for toppings.

Cut tops off peppers, slice lengthwise and remove seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water set aside.

In a large skillet, cook turkey and onion over medium heat until meat is no longer pink, drain. Stir in beans, tomato sauce and taco easoning. Bring to a boil. Reduce heat, simmer uncovered for 5-6 minutes or until heated through.

Spoon into peppers. Place in an ungreased 8" square baking dish. (I spray mine) Bake uncovered at 350 for 10-12 minutes or until peppers are tender. I put the shredded cheese on immediately to melt in.

Top with toppings if desired.

Yield: 4 servings

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