I bought some bell peppers yesterday at the store so I could make this recipe. We have it from time to time and enjoy it. As I was getting everything out to begin cooking, I thought to myself that I needed to find the recipe first. I knew it was written on an index card. I looked through my file box, and it wasn't with the other cards. Then I saw another stack of cards mixed in with my cookbooks, but it wasn't there either. I kept thinking I know it is on an index card, not in a cookbook. I got out a Taste of Home cookbook though and looked in the index. There it was--the recipe I needed! I had bought that particular cookbook a few weeks ago at a garage sale. I believe I must have copied the recipe onto an index card from the book when I checked it out from the library. I like to check out cookbooks every now and then. I was thankful to have found the recipe because I wasn't sure I remembered all the steps. It's easy though!
Taco-Filled Peppers (from Taste of Home 1995 Annual Recipes)
1 lb. ground beef
1 envelope taco seasoning
1 can kidney beans, rinsed and drained
1 cup salsa
4 medium green peppers
1 medium tomato, chopped
1/2 c. shredded cheddar cheese
1/2 c. sour cream
In a large skillet, brown the ground beef; drain. Stir in the taco seasoning, kidney beans and salsa. Bring to a boil; reduce heat and simmer for 5 minutes. Cut peppers in half lengthwise; remove and discard seeds and stems. Immerse peppers in boiling water for 3 minutes; drain. Spoon about 1/2 cup meat mixture into each pepper half. Place in an ungreased 13 x 9 x 2 in. baking dish. Cover and bake at 350 degrees for 15-20 minutes or until the peppers are crisp-tender and filling is heated through. Top each with tomato, cheese and a dollop of sour cream. Yield: 4 servings
(My husband doesn't like kidney beans so I take those out or substitute canned corn for that.)
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"I will sing of the Lord's great love forever; with my mouth I will make your faithfulness know through all generations." Psalm 89:1
1 comment:
That recipe sounds really good -- I love anything Mexican or southwestern. I don't like kidney beans much either so I might substitute a can of refried beans. Thanks for the recipe!
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