Mrs. Linda Brown shared another one of her delicious heirloom recipes. Thank you Mrs. Brown!
Taco Filled Peppers
1 lb ground beef
1 envelope taco seasoning
3/4 cup kidney beans rinsed and drained
1 cup salsa
4 medium green peppers
1 medium tomato chopped
1/2 cup shredded cheddar cheese
1/2 cup sour cream Cook beef over medium heat until no longer pink; drain. Stir in taco seasoning, kidney beans and salsa. Bring to a boils; reduce heat and simmer for 5 minutes. Cut peppers in half lengthwise, remove stems and discard sees. In a large Kettle cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water. Spoon about 1/2 cup meat mixture in each pepper half. Place in an ungreased 13” x 9” baking dish. Cover and bake at 350 for 15-20 minutes or until peppers are crisp-tender and filling is heated through. Top with tomatoes and cheese. Serve with sour cream. 4 servings.
If you would like to share an heirloom recipe, email it to [email protected] or send a legible copy to WJH News, 311 Carswell Ave, Waycross
31501 Attn: Women’s Page.
