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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 pounds - lean ground beef
  • 1 1/4 ounces - taco seasoning
  • 3/4 cups - canned kidney beans, rinsed and drained
  • 1 cups - salsa
  • 4 - medium green peppers
  • 1 - medium tomato, chopped
  • 1/2 cups - shredded cheddar cheese
  • 1/2 cups - 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.

    Brief Description

    With refreshing vegetables and zippy beef and beans, these stuffed peppers stand out from any others.

    Main Ingredient:

    Ground Beef

    Category:  Beef

    Cuisine:  Mexican

    Cook Time: 30 min


    Taste of Home

    Posted By:


    Posted On:

    September 25, 2013

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