A Better Stuffed Pepper

Dad made this recipe one weekend Carol and I were visiting in State College. We both liked it much better than usual stuffed peppers with ground beef and rice.


STUFFED PEPPERS MEXICAN STYLE

5 medium (4 large) green bell peppers
1 lb ground beef
1/2 cup frozen chopped onion
1/2 cup frozen chopped green pepper
1 pkg Old El Paso Taco seasoning mix
3/8 cup water
1 can (8 oz) corn niblets, drained
1 can (15 oz) kidney beans in chili sauce
1/2 cup mild salsa
1/2 cup crushed Fritos
1/2 cup shredded Cheddar cheese
Sour cream


Wash, halve and remove seeds and white membrane from green peppers leaving a clean shell. Place in boiling salted water and boil for 3 minutes or until tender but still firm. Drain and set aside.
Sauté chopped onion and pepper with drippings in a large frying pan for about 5 minutes. Add ground beef and break up and brown. Stir in seasoning mix, water, and simmer for 5 minutes. Add salsa, beans and corn and simmer for about 10 minutes.
Fill pepper halves mounding slightly. (At this point they may be wrapped in foil and frozen.) Place stuffed peppers in a shallow baking dish and sprinkle with crushed Frito crumbs. Add 1 tbsp of water to baking dish and bake in a 375 F oven for 25 to 30 minutes.


Sprinkle with cheddar cheese and have sour cream available.

If frozen, thaw, add 1 tbsp water to bottom of baking pan, heat in 400 F oven wrapped in foil for 20 minutes. Unwrap, sprinkle with crushed Frito crumbs and continue baking in 400 F oven for an additional 23 to 25 minutes.


We served this with jello salad and rice.