TACO-SEASONED STUFFED PEPPERS

Taco-Seasoned Stuffed Peppers image

Put together in 25 minutes, these flavorful peppers are a pleasing entrée.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 2

Number Of Ingredients 9

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Ingredients

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)

Steps:

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

Nutrition Facts : Calories 680, Carbohydrate 77 g, Cholesterol 110 mg, Fat 3, Fiber 19 g, Protein 52 g, SaturatedFat 8 g, ServingSize 1/2 of Recipe, Sodium 1850 mg, Sugar 16 g, TransFat 0 g