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  • SUBMITTED BY Mary Brentnall
    Serena Adkins Ellison Your post  for the Taco Style Shepherds Pie was my inspiration in making the stuffed peppers Taco style. It’s going to be impossible to go back to the old way. Absolutely incredible. I was thinking perhaps because I’d been sick & unable to cook but my hubby chowed down – the British genteel man that he is LOL Thank you for making me look outside the box once again!!
  • Serena Adkins Ellison awee I am so glad!!! you will have to post us your photo and your new recipe.. I am excited to try them too
  • Mary Brentnall Oh Serena, I never think of taking pictures but this is what I did.
    I browned the ground beef with garlic, onions , jalapenos and taco seasoning. In another skillet, I made the mexican rice. My method here is olive oil, onions & garlic then add 1 cup of rice to coat & brown a few minutes. Added 1 1/2 cups of chicken broth and 2 finely diced tomatoes. Bring to a boil then simmer 20 min. Once rice was done, I combined the beef mixture. I’d forgotten all about parboiling the peppers so I cut them in half, brushed some olive oil inside with a little salt then broiled for 5 min; turned them over and broiled again another 5 min. Then filled them with mixture. Topped with salsa and monterey jack back under the broiler for 5 min to melt & darken cheese a little. Delicious. Thanks again for giving me an idea.



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