Stuffed Pepper Tacos

Story Time:

I can't remember how exactly we got to this creation. I have made stuffed peppers on a few different occasions and while we always liked it, I was never happy with the way the peppers cooked. They always seemed too soggy or more often too crunchy. 

So one day at dinner time I thought, "Duh! Why don't I just chop up the peppers, saute them, and then throw it all together?" It save an hour of baking time and still tastes great! Brilliant!

Now the part I can't really remember is how we got from that --to making it into a taco, of sorts (maybe it's really more of a burrito?).

Either way we think it is Amazing! --Or at least I do. lol

For me, this dish is REALLY good.... ...Like Cafe Rio, good!

(and I actually don't like mexican food most of the time!)

OK! On to the recipe.

Stuffed Pepper Tacos
Serves 8-10

Ingredients:

-1 pound cooked ground beef 

-1 1/2 cups uncooked long grain rice

-1 large green bell pepper

-1 15 oz can tomato sauce

-2 Tablespoons Worcestershire sauce

-1 teaspoon Garlic powder

-1 teaspoon Onion powder

-salt and pepper to taste

Directions:

Cook rice as directed.

While rice is cooking chop and saute green bell pepper until tender crisp.

Once rice is done, add all other ingredients and mix.

Enjoy!

To make it into an Awesome! taco/burrito:

First : 

Make homemade tortillas! Its a must! and so easy!

-2 cups flour

-1 tsp salt

-1/4 cup shortening

-1/2 cup warm water

Mix flour and salt. With fork, cut in shortening. Add water and mix with fork to make stiff dough. Form ball and knead. Divide dough into 8-10 pieces and shape into balls. Roll out balls to paper thin.

Bake on a very hot (med-high), ungreased frying pan until it starts puffing up and is freckled (about 20 seconds on each side).

Serve.

NEXT: 

Grab can of black beans. 

Empty into a sauce pan. 

Sprinkle with onion flakes and about a teaspoon of Oregano

Heat until hot and flavors have mixed. (about 5-10 minutes)

Top your tortillas with rice mix and beans.

We also like guacamole or sour cream AND Chipotle Hot Sauce!

**In my opinion it is the Chipotle Hot Sauce that really makes this dish go from OK to AWESOME! You must try it if you haven't!!! It is really more flavor than hot.

Cinnamon Oat Scones

These are the east coast/english kind, not fried dough.

Preheat oven to 400, line a cookie sheet with parchment paper

2 C plain flour
2/3 C oatmeal
1/3 C. Brown Sugar
1 1/2 Tsp Baking powder
1/2 Tsp cinnamon
6 Tbs Butter

Combine and cut in butter so it looks crumbly and fine

2 eggs
5 Tbs cream

Blend until smooth
Pour into oatmeal mixture
(optional: add chopped nuts, chocolate chips, or dried raisins or cranberries)
make into dough ball
Place dough ball on parchment paper and roll out into a 9 in. circle

brush lightly with cream on top and sprinkle with cinnamon sugar

cut 6 wedges and separate slighty before baking

Bake for 12-15 min until edges are golden brown.  Serve hot with butter

Raspberry Dessert

1 angel food cake broken in pieces  --put in glass baking dish set aside

1 large pkg or 2 small Raspberry Jello
1 1/3 C boiling water


Mix Jello and water
Add 2 pkg. Frozen Raspberries
Let Jello set
Mix in 2 pkg Dream whip, whipped not quite stiff
blend together and pour over broken cake

Mix slightly and refrigerate 3 hours.

Honey Butter

3/4 C butter
2 egg yolks
beat together and add 1 tsp vanilla and
2 cups honey

Grandma T's Porcupines

1 Square butter
1 can Eagle Brand Milk
1 lb Carmels

Melt in Microwave, strring often

1 large box Marshmallows
1 box rice crispies

spread rice crispies accross a cookie sheet.  Dip Marshmallows in caramel and use a large fork to roll the mallows in the krispies.  Put on Waxed paper to dry.

You can also roll in chopped nuts and/or coconut