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.
No comments:
Post a Comment