TACO-FILLED PEPPERS

With the refreshing vegetables and zippy beef and beans, these stuffed peppers stand out from any others. This tasty dish is so easy to make, I serve it often during summer and fall...much to my family's delight.—Nancy McDonald, Burns, Wyoming

SERVINGS: 4

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep/Total Time: 30 min.
Ingredients:

* 1 pound ground beef
* 1 envelope taco seasoning
* 3/4 cup canned kidney beans, rinsed and drained
* 1 cup salsa
* 4 medium green peppers
* 1 medium tomato, chopped
* 1/2 cup shredded cheddar cheese
* 1/2 cup sour cream

Directions:
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.
Cut peppers in half lengthwise; remove stems and discard seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water.
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. Yield: 4 servings.