Taco-Seasoned Stuffed Peppers
1. 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.
2. 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.
3. In ungreased 8-inch square (2-quart) glass baking dish, arrange pepper halves. Spoon turkey mixture evenly into each.
4. Bake 10 to 12 minutes or until peppers are tender. Top individual servings with sour cream, cheese and tomato.
- 19 g Total Fat
- 8 g Saturated Fat
- 0 g Trans Fat
- 110 mg Cholesterol
- 1850 mg Sodium
- 1960 mg Potassium
- 77 g Total Carbohydrate
- 19 g Dietary Fiber
- 16 g Sugars
- 52 g Protein
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Nutritional Information
- 19 g Total Fat
- 8 g Saturated Fat
- 0 g Trans Fat
- 110 mg Cholesterol
- 1850 mg Sodium
- 1960 mg Potassium
- 77 g Total Carbohydrate
- 19 g Dietary Fiber
- 16 g Sugars
- 52 g Protein
Directions
1. 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.
2. 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.
3. In ungreased 8-inch square (2-quart) glass baking dish, arrange pepper halves. Spoon turkey mixture evenly into each.
4. Bake 10 to 12 minutes or until peppers are tender. Top individual servings with sour cream, cheese and tomato.