Recipe: Taco-Filled Sweet Peppers (using ground chicken)

From Pillsbury Classic Cookbooks, All New Chicken Cookbook

Taco-Filled Sweet Peppers

4 medium green, red yellow or orange bell peppers, cut in half lenghthwise, seeds removed
1 lb. ground chicken or turkey
1 (1 1/4-oz.) pkg. taco seasoning mix
1 (8 oz.) can kidney beans, undrained
1 cup salsa
1 medium tomato, chopped (1 cup)
1/2 cup dairy sour cream
2 oz. (1/2 cup) shredded Cheddar cheese

Heat oven to 350 degrees F.

Place pepper halves in boiling water for 5 minutes or until slightly softened; drain well. Place in 13x9-inch (3 qt.) baking dish.

In large non-stick skillet brown ground chicken; drain.

Stir in taco seasoning, kidney beans and salsa. Bring to a boil. Reduce heat; simmer uncovered for 5 minutes. Spoon into pepper halves.

Cover; bake for 15 minutes.

Serve topped with tomato, sour cream and cheese.

Makes 4 servings.