Taco-Filled Peppers

• 1 lb. ground beef
• 1 (1 1/4 oz.) pkg. taco seasoning mix
• 1/2 c. sour cream
• 1 c. salsa
• 1 c. kidney beans (8 oz.), rinsed and drained
• 4 medium green peppers
• 1 medium tomato, chopped
• 1/2 c. shredded Cheddar cheese

1. In large skillet, brown the ground beef; drain.
2. Stir in the taco seasoning, kidney beans and salsa.
3. Bring to a boil; reduce heat and simmer for 5 minutes.
4. Cut peppers in half lengthwise; remove and discard seeds and stems.
5. Immerse peppers in boiling water for 3 minutes; drain.
6. Spoon about 1/2 cup meat mixture into each pepper half.
7. Place in an ungreased 13 x 9 x 2-inch baking dish.
8. Cover; bake at 350u0b0 for 15 to 20 minutes, or until peppers are crisp-tender and filling is heated through.
9. Top each with tomato, cheese and a dollop of sour cream.
10. Yields 4 servings.

ground beef, taco seasoning mix, sour cream, salsa, kidney beans, green peppers, tomato, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=486593 (may not work)