Monday, February 13, 2006

Taco Stuffed Bell Peppers


6 green bell peppers
1 (15 ounce) can tamales
1 (15 ounce) can chili with beans
4 ounces Cheddar cheese, divided
1/4 cup chopped onion
1/4 cup catsup
1 1/2 cup tortilla chips, crushed

Cut green bell peppers in half lengthwise and remove seeds. Cut tamales into 1/4 inch slices. Combine tamales, chili, 1/2 cup cheese, onion and catsup. Fill the pepper halves. Place in an electric skillet and pour 1/4 inch hot water into the skillet. Cover and simmer for 25 minutes. Sprinkle remaining cheese over the peppers. Top with tortilla chips. Simmer, uncovered, 2 minutes, until cheese melts.

Makes 6 servings.


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