I have the greatest neighbors. We frequently share tastes of what we are making for dinner with each other and share recipes. Recently they shared a stuffed bell pepper with me and I cannot even describe how delicious it was. It reminded me of how often I used to make stuffed bell peppers when Perry and I first got married and put me in the mood to give it another go. I didn’t want to make my traditional beef and cranberry peppers because we ate them so much I doubt I’ll ever make them again haha! I found this recipe on Betty Crocker’s website and I absolutely thrilled with how they came out. Perry gave these 5 stars and here is why:
“I used to love when Kelsey made stuffed peppers because they were tasty and I had leftovers for lunch three days after she made them. This recipe exceeded my expectations. I thought they might be overdone with taco flavor taking away from the actual pepper, but it was quite the opposite and I hope Kels will make these more often. Stuffed bell peppers are one of my favorites and she nailed it with this recipe. If you work and like to take home cooked lunches, like I do, you will like this recipe. I had lunch for two days and we also got two dinners out of it.”
Serves: 8 Calories: 340 Time: 40 mins
- 4 medium sized bell peppers, cut in half lengthwise and seeded (We used red and yellow)
- 1 lb. lean ground beef
- 1 small onion, chopped
- l pkg taco seasoning (I used chicken taco seasoning b/c I like the taste better)
- 2 (15.5 ox) cans of kidney beans, drained and rinsed
- 1 can of fire roasted diced tomatoes
- 1/2 cup of shredded cheddar or mexican mix cheese.
- OPTIONAL: Taco toppings such as sour cream, chopped tomato, guac, etc.
- Heat oven to 350. In a large saucepan bring 6 cups of water to a boil. Add bell pepper halves and boil until softened, approximately 5 minutes. Drain and set aside.
- In a large skillet cook meat and onion over medium high heat until the meat is cooked through. Drain and stir in taco seasoning, kidney beans, and tomato sauce. Heat until boiling. Reduce heat to a simmer for 5 minutes stirring occasionally.
- In and 8-inch glass baking dish arrange the pepper halves and spoon taco mixture into each one.
- Top with cheese and bake for 10-12 minutes until peppers are tender and cheese is melted.
- Top with optional fixings and serve
*Original recipe belongs to Bettycrocker.com
**Photo is an original belonging to me