Taco-Stuffed Pepper Cups

Directions

1. 1

   Preheat oven to 350°. Cut peppers in half lengthwise and remove seeds. In a large pot, cook peppers in boiling water until crisp-tender, 3-5 minutes. Drain and rinse in cold water; set aside.
2. 2

   In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking beef into crumbles; drain. Stir in the beans, tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, until heated through, 5-6 minutes. Spoon into peppers.
3. 3

   Arrange pepper halves in an ungreased 8-in. square baking dish. Bake, uncovered, until peppers are tender, 10-12 minutes. Top with sour cream, cheese and tomatoes.