Saturday, August 29, 2009

Stuffed Peppers with a Taco Twist

Like stuffed peppers but want to try something a bit different? This delicious dish is easy to make, and since there isn't a lot of extra sauce, the peppers don't get mushy. Instead, they're tender crisp.

1 1/2 pounds 95% lean ground beef
1 medium onion, diced
1 15-ounce can black beans, drained and rinsed
1 package taco seasoning
1 15-ounce can tomato sauce
1 large green bell pepper
1 large red bell pepper
1 large orange bell pepper
1 large yellow bell pepper
1 1/2 cups low-fat shredded cheddar cheese
1/2 cup diced tomatoes
1/2 cup fat-free sour cream
1 cup salsa

Preheat oven to 350 degrees Fahrenheit.

Dice onion. Brown ground beef and onion on medium heat. Add black beans, one package taco seasoning, and tomato sauce. Stir. Simmer on low heat for 5 minutes.

Wash peppers. Cut tops off. Slice each pepper in half, vertically, forming pepper cups.

Place pepper halves in an ungreased baking dish. Fill each pepper cup with ground beef and bean mixture. Bake, uncovered, in preheated oven for 15 minutes. Peppers will be tender crisp.

Sprinkle with cheese and tomatoes. Top each pepper with a teaspoon of sour cream. Serve salsa on the side.