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Title: Taco Filled Peppers
Categories: Casserole Ethnic
Yield: 1 Batch
| 1 | lb | Hamburger |
| 1 | pk | Taco seasoning mix (1-1/4oz) |
| 8 | oz | Can kidney beans, drained |
| 1 | c | Salsa |
| 4 | Green peppers, medium | |
| 1 | Tomato, chopped | |
| 1/2 | c | Shredded cheddar cheese |
| 1/2 | c | Sour cream |
In large skillet, brown hamburger; drain. Stir in taco seasoning, kidney beans and salsa. Bring to a boil. Reduce heat and simmer for 5 minutes. Cut peppers in half lengthwise; remove and discard seeds and stems. Immerse peppers in boiling water for 3 minutes; drain. Spoon about 1/2 cup meat mixture in each pepper half. Place in an ungreased 9 x 13 baking pan. Cover and bake at 350F degrees for 15-20 minutes or until the peppers are crisp-tender and filling is heated. Top each with tomato, cheese and sour cream.
From Debbie Carlson via Peg Dietrich, 9/96
From: Peg Dietrich Date: 09-15-96 (21:01)
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