Ingredients Jump to Instructions ↓

  1. 2 medium green peppers

  2. 1/2 pound ground beef or lean ground turkey

  3. 2 tablespoons chopped onion

  4. 1 can (16 ounces) kidney beans, rinsed and drained

  5. 1 can (8 ounces) tomato sauce

  6. 3 tablespoons taco seasoning

  7. 1/4 cup BREAKSTONE'S® Sour Cream

  8. 1/4 cup shredded cheddar cheese

  9. 1/4 cup chopped tomato

Instructions Jump to Ingredients ↑

  1. Cut tops off peppers 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 beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until heated through. Spoon into peppers. Place in an ungreased 8-in. square baking dish. Bake, uncovered, at 350° for 10-12 minutes or until peppers are tender. Top with sour cream, cheese and tomatoes. Yield: 4 servings.


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