Subj : BH&G 3410
To   : All
From : Dave Drum
Date : Fri Jul 23 2021 00:51:04

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Taco-Stuffed Peppers
 Categories: Beef, Vegetables, Beans, Cheese, Chilies
      Yield: 6 Servings
 
      8 oz Ground beef
      3 cl Garlic; minced
     15 oz Can dark red kidney or black
           - beans; rinsed, drained
      1 c  Bottled salsa
    3/4 c  Whole kernel corn; thawed
      3 lg Red and/or yellow bell
           - peppers
           Salt & pepper
    1/3 c  Chicken broth
      1 c  Shredded pepper jack cheese
      1 md Tomato; chopped
      1 md Avocado; halved, seeded,
           - peeled, chopped
      4    Green onions; thin sliced
           Sour cream (opt)
 
  Set oven @ 400ºF/205ºC.
  
  In a medium saucepan cook ground beef and garlic until
  beef is browned. Drain off fat. Stir in kidney beans,
  salsa, and corn. Bring to boiling; reduce heat. Simmer,
  covered, for 10 minutes.
  
  Cut peppers in half lengthwise; remove and discard seeds
  and membranes. Sprinkle insides of peppers lightly with
  salt and pepper. Fill pepper halves with ground beef
  mixture. Place peppers, filled side up, in a 3-quart
  rectangular baking dish. Pour chicken broth into dish
  around peppers. Bake, covered, for 30 minutes. Uncover;
  top each with cheese, Bake, uncovered, about 10 minutes
  or until peppers are crisp-tender and cheese is browned.
  
  Top pepper halves with tomato, avocado, green onions, and
  sour cream, if desired.
  
  Makes: 6 servings
  
  Better Homes & Gardens | January 2017
  
  MM Format by Dave Drum - 28 January 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... A good breakfast is no substitute for a large dinner.

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