TACO STUFFED PEPPER CUPS
Use green, red, and yellow bell peppers when plentiful, they create a colorful presentation. Enjoy 
2 medium bell peppers (green, red, or yellow)
1/2 pound ground beef or lean ground turkey
2 tablespoons chopped onion
1 can (16 oz.) kidney beans, rinced and drained
1 can (8 oz.) tomato sauce
3 tablespoons taco seasoning
1/4 cup sour cream
1/4 cup shredded cheddar cheese
1/4 cup chopped tomato
Cut peppers in half lengthwise and remove seeds. Cook in boiling water for 5 minutes; drain and set aside. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncover, for 5 minutes.
Place pepper halves in an ungreased 8-in. square baking dish. Fill with meat mixture. Bake, uncovered, at 350 degrees for 10 minutes or until peppers are tender. Top with sour cream, cheese, and tomato.
Serve and enjoy. 