Top & core bell peppers and set aside. Brown ground beef in large sauce pan. Reduce to medium heat and mix in taco seasoning pkg. Add onions & cook for ten minutes until onions are opaque. Add undrained pinto beans and stir until thoroughly mixed. Remove from heat and stuff bell peppers with meat mixture leaving about 1 inch of space at the top. Top bell peppers with refried beans. Preheat oven to 350 degrees and cook uncovered for 45 minutes. Remove from oven and top with cheese of your choice. Continue cooking for an additional 10 minutes. Remove from oven, top with sour cream & and serve immediately.
Make sure the cheese is completly melted before removing from oven. I serve with mexican rice.
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|Serving Size: 1 Serving (609g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 574 (50%)|
|Amt Per Serving||% DV|
|Total Fat 63.8g||85 %|
|Saturated Fat 28g||140 %|
|Monounsaturated Fat 20.7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 190.2mg||59 %|
|Sodium 16629.4mg||573 %|
|Potassium 877.9mg||23 %|
|Total Carbohydrate 124g||36 %|
|Dietary Fiber 39.6g||159 %|
|Sugars, other 84.4g|
|Protein 39g||56 %|
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Calories per serving: 1155
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