Stuffed Peppers

Patricia Marie Halliburton

MAKE ME STUFFED PEPPERS
2 large green peppers, halved lengthwise
1 pound ground beef
1/4 cup onion, chopped, 1 1/4 ounces
1 clove garlic, minced
1/2 cup tomato, chopped, about 2 ounces
Salt and pepper, to taste
4 ounces cheddar cheese, shredded
2 ounces cheddar cheese, shredded, for topping

In a large pot, bring about half a potful of water to a boil. Add the peppers and boil for 3 minutes; drain. In the same pot, brown the hamburger, onion and garlic. Drain the fat and stir in the tomatoes and seasonings. Cook until the tomatoes are hot; remove from the heat and stir in the 4 ounces of cheese. Put the pepper halves in a greased 8x8" baking pan and fill with the meat mixture. Sprinkle the extra cheese on top, if using. Bake at 350º for 20-25 minutes.

Makes 4 servings
Can be frozen

Per Serving: 388 Calories; 27g Fat; 30g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

I had 4 ounces of pepper-jack cheese and a 2 ounce chunk of cheddar that needed to be used up so I put the jack in the meat mixture and the cheddar on top. These were very good. Do not use pre-shredded cheese. The powdery coating doesn't allow it to melt properly.

Oven Baked Fajita

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Oven Baked fajita

Ingredients:

1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips

Directions:

Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender