Mexican Stuffed Peppers1lb extra lean ground beef or ground turkey
1 can of whole beans, (red, white, pinto, black..your choice)
1 taco seasoning packet (low sodium, if you can find it)
water
1 can of whole beans, (red, white, pinto, black..your choice)
1 taco seasoning packet (low sodium, if you can find it)
water
green peppers
Pre heat oven to 375 degrees. Depending on the how many you are serving, cut bell pepper. I quartered mine and made 4 servings. 2 bell peppers = 8 servings. Place cut peppers in a pan and bake till tender... you could grill them, too!
Meanwhile, brown your meat, drain well. Then add beans and taco seasoning. Add water according to the measurement on the taco seasoning packet. Simmer.
Top green peppers with taco mix.
Makes about 8 Bandster servings at 150 calories and 15g protein per serving size without extra topping.
Top with salsa (2 Tsp=10 cal), reduce-fat cheddar cheese (1 serving= 80 cal), fat-free sour cream (2Tbs=20cal).
Pre heat oven to 375 degrees. Depending on the how many you are serving, cut bell pepper. I quartered mine and made 4 servings. 2 bell peppers = 8 servings. Place cut peppers in a pan and bake till tender... you could grill them, too!
Meanwhile, brown your meat, drain well. Then add beans and taco seasoning. Add water according to the measurement on the taco seasoning packet. Simmer.
Top green peppers with taco mix.
Makes about 8 Bandster servings at 150 calories and 15g protein per serving size without extra topping.
Top with salsa (2 Tsp=10 cal), reduce-fat cheddar cheese (1 serving= 80 cal), fat-free sour cream (2Tbs=20cal).
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