Taco Stuffed Bell Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
16 oz 80/20 ground beef chuck 1.5 cup Beans, red kidney 1 can (12 oz) yields Yellow Sweet Corn, Canned 1 cup Rice, Kraft Minute Whole Grain Brown Rice 1 serving 1 Med. Green Bell Pepper 6 tsp Old El Paso Taco Seasoning 1 cup, chopped Onions, raw 1 cup Salsa 1 serving 1 Med. Green Bell Pepper 1 serving 1 Med. Green Bell Pepper 1 serving 1 Med. Green Bell Pepper 0.5 cup Kraft 2% Shredded Cheddar Cheese
Remove insides from bell peppers. Bake peppers for 20 minutes. Combine meat, chopped onions, salsa, entire package of taco seasoning, kidney beans, and corn. Fry until meat is done. Remove peppers from oven and fill materials with meat mixture. Return the peppers to oven and bake for 15 minutes. Remove and top with your choice of garnishes. Ideas include cheese, sour cream or guacomole.
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user POOHBEAR1844.
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user POOHBEAR1844.
Nutritional Info Amount Per Serving
- Calories: 583.9
- Total Fat: 25.8 g
- Cholesterol: 80.0 mg
- Sodium: 1,337.5 mg
- Total Carbs: 60.3 g
- Dietary Fiber: 12.0 g
- Protein: 33.7 g
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