Ingredients:
2 medium green peppers
1/2 lb lean ground beef
2 tablespoons onions, chopped
1 (16 ounce) cans kidney beans, rinsed and drained
1 (8 ounce) cans tomato sauce
3 tablespoons taco seasoning
1/4 cup cheddar cheese, shredded
1/4 cup tomatoes, chopped
Directions:
Cut peppers in half lenghtwise and remove seeds.
Cook in boiling water for 5 minutes; drain and set aside.
In a large skillet, cook beef and onion over medium high heat until meat is no longer pink; drain.
Add beans, tomato sauce and taco seasoning, bring to a boil.
Reduce heat and simmer, uncovered, for 5 minutes.
Place pepper halves in an ungreased 8 inch square pan.
Fill with meat mixture.
Bake, uncovered, for 10 minutes or until peppers are tender.
Top with sour cream, tomato, and cheese.
Servings: 3
Time preparation: 10 min.
Time total: 25 min.