MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Stuffed Peppers Mole
Categories: Vegetables, Rice, Beef, Cheese, Herbs
Yield: 4 Servings

4 sm Or 2 large sweet peppers
8 13/16 oz Cooked Spanish-style rice or
- long grain & wild rice
12 oz Cooked ground beef crumbles
+=OR=+
2 c Cooked ground beef
1/2 c Whole kernel corn; thawed
3 tb Purchased mole sauce
2 tb Water
1/2 c Shredded Mexican cheese
- blend or shredded cheddar
Salt & ground black pepper
2 tb Snipped fresh cilantro

Cut tops off small peppers or halve large peppers
lengthwise. Remove membranes and seeds. In a 4-quart Dutch
oven immerse peppers in boiling water for 3 minutes.
Remove; drain peppers, cut sides down, on paper towels.

For filling, in a saucepan combine rice, beef, corn, mole
sauce, and water. Cook, uncovered, over medium heat until
heated through, stirring frequently. Remove from heat;
stir in cheese. Place peppers, cut sides up, on platter.
Sprinkle with salt and black pepper. Spoon filling into
peppers. Sprinkle with cilantro.

Makes: 4 servings

Better Homes & Gardens | August 2016

MM Format by Dave Drum - 12 August 2016

Uncle Dirty Dave's Archives

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... A sweet treat nourishes more than the body; it can lift the soul too.
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