Taco-Seasoned Stuffed Peppers

Put together in 25 minutes, these flavorful peppers are a pleasing entrée. MORE+ LESS-

By Betty Crocker Kitchens

May 30, 2017

medium green bell peppers, cut in half lengthwise, seeded

1/2

lb lean ground turkey or lean (at least 80%) ground beef

tablespoons chopped onion

tablespoons Old El Paso™ taco seasoning mix (from 1 oz package)

can (15.5 oz) kidney beans, drained, rinsed

can (8 oz) tomato sauce

1/4

cup sour cream

1/4

cup shredded Cheddar cheese (1 oz)

1/4

cup chopped tomato (1/2 small)

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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.

There are about 4 tablespoons of taco seasoning in one package - you can use the remaining 2 tablespoons to make this recipe at a later date. Or, use it to make a half recipe of tacos using the directions on the package.