Submitted by: Jennifer Miller of Sugarcreek, OH
Ingredients:
- 2 lbs. ground beef
- 1 oz .envelope taco seasoning
- 16 oz. can refried beans
- 1 cup salsa
- 4 large green bell peppers
- 8 oz. shredded cheddar cheese
- For serving sour cream
- For serving tomatoes, chopped
Directions:
- In a large skillet, cook and crumble beef. Drain fat and then add seasoning, beans and salsa. Simmer on low heat.
- Meanwhile, bring 3 quarts of water to a boil and preheat oven to 350 F.
- Cut peppers in half lengthwise; remove stems and seeds, creating a cup with each half. In batches, immerse several at a time in the boiling water and boil for 3 minutes. Remove with a slotted spoon and drain well.
- Divide meat mixture evenly into the eight pepper cups and sprinkle each with shredded cheese.
- Arrange in a 9-by-13-inch baking pan and bake, uncovered, for 15 to 20 minutes.
- Serve with sour cream and chopped tomatoes on top.
