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            Tex-Mex Stuffed Peppers

 

2 lg. peppers, cut in half
2 tsp. chili powder
1 can whole kernel corn,
 drained

1/4 c. pimento-stuffed olives,
 cut in half

1 lb. ground beef
1 med. onion, chopped
1 clove garlic, minced
1 c. bottled or canned
 spaghetti sauce

1/2 c. grated Cheddar or
 Monterey Jack cheese

1/2 c. quick cooking rice

In 8 x 12 inch baking dish, cook peppers, covered, on high 4 to 5 minutes until
almost tender in a microwave. Drain. In 2 quart casserole, cook ground beef,
onion, garlic, and chili powder, covered, on high 4 to 5 minutes or until beef loses
its pink color, stirring once halfway through cooking. Stir corn, rice, olives,
and 3/4 cup of spaghetti sauce into each pepper half, spoon in some beef mixture, top with cheese.

In same 8 x 12 inch baking dish, cook peppers on high 2 to 3 minutes or until cheese begins to melt. Spoon remaining 1/4 cup sauce over peppers. Cook 1 to 2 minutes until peppers are heated and cheese melts. Makes 4 servings.

Lynn's Spanish RiceM16 and Kat's Guacamole SaladM21 and Kat's Pinto Beans & FrijolesM24 and Kat's Flour Tortilla  BR26  
and Mexican Sauces M72

                       Mexican Stuffed Peppers

 

2 medium green peppers
Boiling salted water
1 (8 oz.) can kidney beans
1/4 lb. ground beef
1/2 tsp. chili powder
1 tbsp. oil
3/4 tsp. salt
3/4 c. minute rice
6 tbsp. grated Cheddar cheese
1 (8 oz.) can stewed tomatoes
1/2 tsp. chili powder

Cut peppers in half lengthwise and remove stems and seeds. Cook in boiling salted water for 10 minutes or until just tender. Drain and set aside.

Drain beans, reserving liquid. Add water to liquid to make 3/4 cup. Brown beef lightly with 1/2 teaspoon chili powder in oil in small skillet; add salt and the measured liquid. Bring to a boil; stir in rice, cover, and simmer 5 minutes. Stir in 1/4 cup of the cheese and spoon meat mixture into peppers. Pour tomatoes, the kidney beans, and 1/2 teaspoon chili powder into the skillet. Place stuffed peppers in the skillet; sprinkle with remaining cheese. Cover and simmer 5 minutes. Makes 2 servings.


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- Margaret Thatcher