Taco-Seasoned Stuffed Peppers

(5)
  2 reviews
  • 25|min prep time
  • 40|min total time
  • 9 ingredients
  • 2 servings

2
medium green bell peppers, cut in half lengthwise, seeded
1/2
lb lean ground turkey or lean (at least 80%) ground beef
2
tablespoons chopped onion
2
tablespoons Old El Paso™ taco seasoning mix (from 1 oz package)
1
can (15.5 oz) kidney beans, drained, rinsed
1
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)

Directions

  1. 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. 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. 3 In ungreased 8-inch square (2-quart) glass baking dish, arrange pepper halves. Spoon turkey mixture evenly into each.
  4. 4 Bake 10 to 12 minutes or until peppers are tender. Top individual servings with sour cream, cheese and tomato.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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