Bacon-wrapped Stuffed Pepper

Hearty and filling, these peppers are great served as a single meal with a side of crisped bread.


You will need:


- 4 large bell peppers your choice of color, seeds and ribs removed - reserve top
- 1 cup cooked wild rice - don't measure from uncooked since it will be different
- 1 cup whole kernel corn, drained and rinsed
- 1 cup black beans, drained and rinsed
- 2 cups sharp cheddar cheese, shredded and divided
- 1 8oz can cream of mushroom soup
- 2 jalapenos, seeded and diced
- 1 small white onion, finely diced
- 2 cloves garlic, finely diced
- 8 slices bacon, cooked until almost done but still soft and slightly pink

Preheat oven to 375.

In a large bowl, mix together  rice, corn, beans, 1 cup cheddar, soup, jalapenos, onion and garlic.  Mix thoroughly and stuff each pepper evenly and tightly.  Top each with 1/4 of the reserved cheddar and 2 slices bacon (you can actually wrap bacon around them. Just secure it with toothpicks that have been soaked in water).  Place in a baking dish and tent with foil, baking until pepper can be easily pierced with a fork- approximately 35 - 40 minutes. Remove foil and turn on broiler to crisp bacon (if not already) - leave oven open a crack while doing this.

Allow to cool 5 minutes and serve.

Enjoy!

Beef Chimichangas

These are delicious and spicy and super easy to make!  I always make some extras because they reheat well and are great the next day.

You will need:

-1 lb ground beef - I used 80/20 but you can always go for leaner if you wish.  This recipe also works well for ground chicken or turkey
-1/2 a yellow onion, diced
-2 Roma tomatoes, seeded and diced
-1 small can La Costena pickled jalapeno slices, diced*
-1/2 tsp salt
-1/4 tsp pepper
-cilantro
-2 - 4 tsp cumin (however much you really want)
-shredded cheese of your choice (I do a Jack/Monterey blend)
-large flour tortillas
-sour cream
-salsa verde


In a large tub, combine meat, peppers, salt, pepper and onion and let it rest for about an hour or so.  In a large skillet, brown the meat with the peppers and onion and drain off any excess fat.

Reheat skillet to medium - add 1 tbsp of oil if necessary.

Lay out a tortilla and put a small handful of cheese in the center, spoon in some of your meat, toss on a couple tomatoes and some fresh onion if you desire.  A few cilantro leaves give it some wonderful flavor. Top with more cheese.  Fold two of the ends over, they should overlap a bit as you don't want the filling coming out while frying, and then fold the other end and press to crease.  Lay seam side down in the hot pan and cook until golden brown.  Flip and brown the other side - it should stay closed - sprinkle with cheese and remove to a sheet tray in warm oven.

For the dipping sauce: mix 1 part sour cream with 1 part salsa verde.  Add salt and pepper to taste.

*I only recommend this kind because I have not looked for others.  I'm sure you could use fresh jalapenos but I prefer the taste of these.