Monday, May 30, 2011

taco stuffed pepper cups

  • 2 medium green peppers
  • 1 lb. ground beef
  • 2 T chopped onion
  • 1 can (8 oz) tomato sauce
  • 3 T taco seasoning (We use Ortega)
  • sour cream (toppings)
  • cheddar cheese (toppings)
  • tomato (toppings)
  1. Cut tops off peppers and remove seeds.  In a large pot, cook peppers in boiling water for 3-5 minutes.  Drain and rinse with cold water.  Set aside.
  2. In a large skillet, cook beef and onions over medium heat until cooked through; drain.  Stir in the tomato sauce and taco seasoning; bring to a boil.  Reduce heat; simmer for 5-6 minutes.
  3. Spoon into peppers.  Place in an ungreased glass baking dish.  Bake, uncovered, at 350 degrees for 10-12 minutes, or until peppers are tender.  
  4. Top with sour cream, cheddar and tomatoes.


  1. Wowza!!
    But... how do you eat it?

  2. I don't know if this is how you are technically supposed to eat them, but we just cut them in half and then cut bites off with our forks. :)