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

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

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