TACO STUFFED PEPPERS
2 large green peppers, halved lengthwise and seeded, 6 ounces each
1 pound ground beef
2 teaspoons Taco Seasoning
1 tablespoon salsa
4 ounces cheddar cheese, shredded
2 tablespoons sour cream, for topping

Parboil the peppers in boiling water for 3 minutes; drain. Or, place cut side down in 9x9" baking dish with a tablespoon of water and cover with plastic wrap. Microwave about 5 minutes or so until slightly tender; drain the water. Meanwhile, brown the meat; drain the fat and mix with all but the sour cream. Fill the peppers and arrange them in a baking dish. Bake at 350 20-25 minutes or microwave, until hot and bubbly. Serve topped with sour cream.

Makes 4 servings
Can be frozen

Per Serving: 345 Calories; 24g Fat; 27g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs


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