Taco Filled Peppers

I can't believe I have never thought of making these before. I make stuffed peppers Italian style pretty often. I make Mexican food once a week... why didn't I think of combining the two? Either way, I will definitely make this dish again. It was pretty easy and I really broke down the directions for you gusy. I did add my own little takes, like sauteing onion and garlic in olive oil. To me, it wouldn't be right making a Mexican dish without using these ingredients. Hope you enjoy this one!


Ingredients:

1 tbsp olive oil
1 medium onion, chopped (my addition)
1-2 tsp garlic (my addition)
1 lb ground beef (I used ground turkey)
1 pkg taco seasoning
1 - 8oz can kidney beans, drained & rinsed
1 cup salsa
4 medium green peppers, cut lengthwise & remove seeds & stems.
1 medium tomato, chopped
1/2 cup shredded Cheddar cheese
1/2 cup sour cream



Procedure:

• In large skillet, heat olive oil on medium heat.
• In a large saucepan, boil water.
• Throw a piece of onion in the olive oil. If it sizzles, you know the oil is hot enough. Add onions. Cook until onions start to turn translucent (clear).
• Add garlic and ground beef & brown. 
• Drain mixture using a strainer.
• Add meat mixture back into the large skillet. 
• Add taco seasoning, kidney beans, and salsa. Heat between 3-5 minutes.
• Once water is boiling, add green peppers for 3 minutes.
• Place peppers in a 9x13 baking dish. I used a 9x9 since I only made 2 peppers.
• Spoon about 1/2 cup of meat mixture into each pepper half. 
• Cover with foil and bake at 350 degrees for 15 minutes. 
• Take out of oven, uncover and place cheese on top of peppers.
• Put back in oven for 5 minutes to melt cheese. 
• When done, garnish with tomatoes, sour cream, and any other topping you choose