With refreshing vegetables and zippy beef and beans, these stuffed peppers stand out from any others.
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, kidney beans and salsa. Bring to a boil; reduce heat and simmer for 5 minutes.
2. Cut peppers in half lengthwise; remove stems and discard seeds. In a stockpot, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water.
3. Spoon about 1/2 cup meat mixture into each pepper half. Place in an ungreased 13-in. x 9-in. baking dish. Cover and bake at 350° for 15-20 minutes or until the peppers are crisp-tender and filling is heated through. Top each with tomato and cheese. Serve with sour cream.
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|Serving Size: 1 Serving (391g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 131 (41%)|
|Amt Per Serving||% DV|
|Total Fat 14.6g||19 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 104.4mg||32 %|
|Sodium 722.6mg||25 %|
|Potassium 919.9mg||24 %|
|Total Carbohydrate 20g||6 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 14g|
|Protein 28.6g||41 %|
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Calories per serving: 321
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