Taco Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
32oz can Diced Tomatoes, split in half1 box Zaterain's Spanish Rice, prepaired with half of tomatoes6 large Green Peppers, 5 split in half and deseeded 2T Olive Oil1/2 medium Onions1 stalk Celery4 clove Garlic1.5lbs 80/20 ground beef chuck 14oz can Dark Red Kidney Beans 1 Package 40% Less Sodium Old El Paso Taco Seasoning Mix 2 cup Kraft Finely Shredded Sharp Cheddar Cheese 2 tbsp Extra Virgin Olive Oil
Start Spanish Rice according to directions on box (I used olive oil instead of butter), using half the large can of tomatoes.
Mince up one of the peppers, the onion, garlic, and celery and place in large fryer with olive oil on med-high heat. Cook up until veggies are soft. Add Beans and beef and cook until beef is browned. Add taco seasoning and remaining tomatoes. Stir to combine and thicken some. Remove from heat.
Cut remaining peppers in half, removing seeds and stem. Stuff with filling. Top with cheese. Bake on 400 approx 10 minutes, or until cheese is browned.
Serving Size: makes 10 stuffed pepper halves
Mince up one of the peppers, the onion, garlic, and celery and place in large fryer with olive oil on med-high heat. Cook up until veggies are soft. Add Beans and beef and cook until beef is browned. Add taco seasoning and remaining tomatoes. Stir to combine and thicken some. Remove from heat.
Cut remaining peppers in half, removing seeds and stem. Stuff with filling. Top with cheese. Bake on 400 approx 10 minutes, or until cheese is browned.
Serving Size: makes 10 stuffed pepper halves
Nutritional Info Amount Per Serving
- Calories: 457.5
- Total Fat: 22.8 g
- Cholesterol: 62.0 mg
- Sodium: 899.1 mg
- Total Carbs: 39.0 g
- Dietary Fiber: 5.2 g
- Protein: 21.2 g
Member Reviews