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Old 08-15-2007, 10:38 AM   #1
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Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Mexican Stuffed Peppers II

This is a re-do of a recipe I've posted here before. I fixed these Monday night, and made some changes that we liked.

Mexican Stuffed Peppers II

6 whole green peppers
2 lbs ground beef (may be half pork sausage)
2 cans fat-free re-fried beans
1-2 cups Pace Piquante Sauce, or your own homemade salsa, drained
1 teaspoon+ cumin
1 teaspoon+ chili powder
salt & pepper
1 1/2 cups grated cheddar or taco cheese
1 can Cambell's Nacho Cheese soup (opt)
Sour cream
corn chips

Preheat oven to 350F.

Remove core from peppers by slicing around stem and pulling it out. Remove any membranes and seeds with fingers.

Crumble ground beef and brown in skillet or microwave. Drain beef and mix with beans, salsa, cumin, chili powder, salt& pepper to taste, and 1 cup grated cheese.
Stuff peppers with mixture, leaving a little space at the top. Press remaining cheese into top.
Place peppers in baking dish and spread Nacho Cheese Soup over the top, if using. Cover and bake for 1 hour.

Serve with sour cream and corn chips.

*Note: adding the soup makes a nice sauce, but the peppers are also good without it.

We get by with a little help from our friends
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