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Did you have to pick your green peppers because of the frost? I did so I started looking for recipes to make stuffed green peppers. I found several, but my problem is they make too many servings. This one was for 2 people so I tried it and we really liked it. My husband added jalapenos; I did not!
Mexican Stuffed Peppers for Two
½ pound ground turkey or lean ground beef
½ cup onions, chopped
1 8 oz can tomato sauce
¾ cup corn, freshly cut or 1 8 ¾ oz can whole kernel corn (I used frozen corn, thawed and partially cooked.)
2 T. water
½ tsp cumin, ground
½ tsp oregano leaves
½ tsp salt
¼ tsp pepper
½ cup cheddar cheese, shredded and divided
2 green bell peppers, medium (I liked the large ones better.)
Sliced jalapeno peppers, opt.
Most of this recipe is microwaved. It calls for the meat and onions to be also, but I never think it turns out well so I did mine on top of the stove in a skillet.
Brown onion and meat until pink is gone from meat and onions are tender.
In a medium microwavable bowl, stir tomato sauce, corn, water, cumin oregano, salt and pepper. Cover with plastic wrap, turning up one corner. Microwave at 100% 2 minutes. Stir in rice and ¼ cup of cheese; cover. Let stand 5 minutes.
Meanwhile, cut peppers in half lengthwise, remove seeds and white membrane. Mix tomato mixture and meat mixture. Mound into each pepper half. Place in a 9 inch pie plate. Cover with plastic wrap, turning back one corner. Microwave at 100% for 6-8 minutes. (I did 6 as my microwave in 1100 watts.) Rotate after 4 minutes if you oven does not rotate. Let stand, covered, 4 minutes. Top with remaining cheese. Let stand, uncovered, until cheese melts. Top with jalapenos if desired.
Enjoy!
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