Stuffed Peppers

Entrees | 0 comments

Shared By: 2013 Conference Cookbook

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 2 medium green bell peppers, cut in half lengthwise, seeded
  • 1/2 lb lean ground turkey or lean (at least 80%) ground beef
  • 2 Tablespoons chopped onion
  • 2 Tablespoons  Gluten-free taco seasoning mix (from 1 oz package) ( ortega)
  • 1 can (15.5 oz) kidney beans, drained, rinsed
  • 1 can (8 oz) tomato sauce
  • 1/4 cup sour cream
  • 1/4 cup shredded Cheddar cheese (1 oz)
  • 1/4 cup chopped tomato (1/2 small)


  • Heat oven to 350°F.
  • In 2-quart saucepan, heat 6 cups water to boiling. Add bell pepper halves; boil 5 minutes or until slightly softened. Drain; set aside.
  • Meanwhile, in 8-inch nonstick skillet, cook ground turkey and onion over medium-high heat, stirring frequently, until turkey is no longer pink; drain. Stir in taco seasoning mix, kidney beans and tomato sauce. Heat to boiling. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally.
  • In ungreased 8-inch square (2-quart) glass baking dish, arrange pepper halves. Spoon turkey mixture evenly into each.
  • Bake 10 to 12 minutes or until peppers are tender. Top individual servings with sour cream, cheese and tomato.
  • Makes 2 servings (2 pepper halves each)


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