Taco-Filled Peppers

Total Time Prep/Total Time: 30 min.
Yield 4 servings
Test Kitchen Approved
Loaded with vegetables, beef and beans, these stuffed peppers stand out from the others. The tasty dish is so easy to make, I serve it often during summer and fall. —Nancy McDonald, Burns, Wyoming

Ingredients

  • 1 pound ground beef
  • 1 envelope taco seasoning
  • 3/4 cup canned kidney beans, rinsed and drained
  • 1 cup salsa
  • 4 medium green peppers
  • 1 medium tomato, chopped
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup sour cream

Directions

  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, kidney beans and salsa. Bring to a boil; reduce heat and simmer for 5 minutes.
  2. Cut peppers in half lengthwise; remove stems and discard seeds. In a stockpot, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water.
  3. Spoon about 1/2 cup meat mixture into each pepper half. Place in an ungreased 13-in. x 9-in. baking dish. Cover and bake at 350° for 15-20 minutes or until the peppers are crisp-tender and filling is heated through. Top each with tomato and cheese. Serve with sour cream.
Loaded with vegetables, beef and beans, these stuffed peppers stand out from the others. The tasty dish is so easy to make, I serve it often during summer and fall. —Nancy McDonald, Burns, Wyoming
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC