Thursday, September 18, 2014

Southwest-stuffed peppers

More assembled than actually cooked, but I did have to turn the oven on.



Filling consists of some frozen southwestern vegetables (corn, black beans, peppers), some of the scraps of the peppers diced up, 2 slices of aged cheddar diced up pretty fine, and about 1/2 cup of ancho chile bbq sauce I had on hand. Mix it all in a bowl, dump it into the peppers, foil over, cook at 400 degrees for 30 min for 2 stuffed peppers.

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