6 medium green bell peppers
1 pound ground beef
1/2 cup chopped onion
1 can (15 ounce size) chili beans, undrained
1 can (10 ounce size) diced tomatoes and green chilies, undrained
1 teaspoon chili powder
1/2 teaspoon salt, optional
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
3/4 cup shredded cheddar cheese
Cut tops off peppers and remove seeds. Place peppers in a large kettle and cover with water. Bring to a boil, cook until crisp-tender, about 3 minutes. Drain and rinse in cold water, set aside.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink, drain. Add beans, tomatoes, chili powder, salt, pepper and cayenne. Bring to a boil. Reduce heat, cover and simmer for 5 minutes. Spoon meat mixture into peppers, place in an ungreased 3-qt. baking dish.
Cover and bake at 350 degrees F for 20-25 minutes or until heated through. Sprinkle with cheese.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
reviews & comments
July 10, 2010
Very yummy and easy to make!
August 16, 2009
Exceptional, and soooo simple! Hubby loved it! I made a few changes. I added garlic powder (will use chopped garlic cloves next time), I upped the can of diced tomatoes by one, added a small can of corn - drained, and layered in cooked brown rice. Because I added two cans of diced tomatoes, I cooked the chili mixture uncovered for about 10 or 15 minutes to let it reduce. The recipe turned out perfect. I'll definitely be making this again!!!!