Recipe

Tex-mex Stuffed Peppers Recipe

	Pudgy47 / All my dishes 1 year, 2 months ago A change from rice filling. Prep:15m Cook:35m Servings:4	Pudgy47
	peppers corn bacon

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Ingredients

4 med-size sweet green, red, peppers

4 slices lean bacon snipped crosswise into julienne strips

1 cup chopped scallions

2 cups corn kernels canned or thawed frozen, drained

1/4 cup chopped pimientos

3 TBS chopped cilantro

1 small jalapeno pepper, cored, seeded, and chopped

11/4 TPS chili power

11/4 TPS ground cumin

1/2 TPS salt

1 cup shredded Monterey Jack cheese

1/4 cup crushed tortilla chips

Directions

1- Preheat oven to 350 F. Slice 1/2 inch off 1 side of each pepper. Chop and reserve slices. Scoop seeds and membranes out of pepppers, then blanch peppers 5 Mins. in lightly salted boiling water. Drain upside down.

2-In a Medium skillet over moderate heat, cook bacon until crisp-3 to 4 Mins. Transfer to paper towels to drain. Pour off all buy 2 TBS. bacon drippings from skillet.

3-Saute reserved chopped pepper in bacon drippings, stirring occasionally, until limp-about 5 Mins. Add scallions and saute stirring occasionally, for 3 MINS.Add corn, pimientos,cilantro, jalapeno, chili power and cook 3 MINS. more. Remove from heat and stir in bacon and 3/4 cup of Monterey Jack.

4- Fill peppers with corn mixtuer, dividing total amount evenly. Stand in an ungrreased 1- 11/2 QT. baking dish, bake uncovered, until filling is heated through-about 30 MINS.

5-Toss crushed tortilla chips with remaining cheese, spoon 1 TBS. on top of each stuffed pepper, and bake uncovered, just until cheese melts-about 5 MINS.

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