Taco Stuffed Pepper Cups

This recipe comes from the Taste of Home Comfort Food Diet Cookbook.  Courtney was looking through it and saw the picture for this recipe and got all excited and asked if I would make it for her.  To be honest, I was surprised because she is my picky eater but I made it today for her and everyone loved it, everyone but me!  I don’t like stuffed peppers!  My mom used to make them when I was a kid and I have never liked them so I had leftover pizza for dinner.  🙂

2 medium green peppers (I used 3 green and 1 red)

1/2 pound lean ground turkey (I used a pound of lean hamburger)

2 tablespoons chopped onion

1 (16 oz) can kidney beans, rinsed and drained

1 (8 oz) can tomato sauce

3 tablespoons taco seasoning

1/4 cup fat free sour cream

1/4 cup shredded reduced fat cheddar cheese

1/4 cup chopped tomato

1  Cut tops off peppers and remove seeds.  In a large kettle, cook peppers in boiling water for 3 – 5 minutes.  Drain and rinse in cold water, set aside.

2  In a large skillet, cook the meat and onion over medium heat until meat is no longer pink then drain.  Stir in the beans, tomato sauce and taco seasoning and bring to a boil.  Reduce heat and simmer, uncovered, for 5 – 6 minutes or until heated through.

3  Spoon into peppers.  Place in an ungreased 8″ square baking dish.  Bake, uncovered, at 350 for 10 – 12 minutes or until peppers are tender.  Top with sour cream, cheese and tomatoes.  (I put the cheese on right after taking them out of the oven and then put them back in the oven for 1 – 2 minutes until the cheese melted.)

original recipe is 4 servings, 1 serving = 261 calories (which is 1 pepper half)

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