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Spicy Suffed Breakfast Peppers
6 bell peppers
1/2 lb. ground beef
• salt
• pepper
1/2 cup onion, diced
1/2 cup apple, diced
1 cup rice, cooked
1/2 cup salsa
1/2 cup peach preserves
1/4 cup golden raisins
1/4 cup pecans, chopped
2 teaspoons ground cumin
4 eggs, scrambled
1/2 cup water (to fill baking dish)
2 cups Mexican blend cheese
• fresh cilantro, garnish
• Preheat oven to 350° F.
• Cut peppers in half lengthwise, remove membranes. Set aside.
• Brown beef with salt, pepper and onion. Add apple and continue cooking for 2 minutes. Remove from heat and add rice, salsa, peach preserves, raisins, pecans, cumin and eggs. Blend well.
• Spoon beef mixture into pepper halves and bake in large shallow baking dish, filled with 1/2 cup water in bottom. Cover with foil and bake 20 minutes.
• Remove from oven and discard foil. Top evenly with cheese, return to oven and cook for 10 additional minutes.
• Top with cilantro.