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Mexican
Stuffed Peppers
500g ground beef
2 cups water
1 can diced tomatoes, undrained
1 large green pepper cut into 1/4-inch slices
1 medium onion, thinly sliced
1½ tsp salt
2 tsp chili powder
½ tsp Italian seasoning
½ tsp pepper
1½ cups uncooked instant rice
How
to cook:
1.
In a large skillet, brown beef; drain. Set beef aside
and keep warm.
2.
In the same skillet, combine water, tomatoes, green
pepper, onion, chili powder and seasonings; bring to a boil. Reduce
heat; simmer, uncovered, until vegetables are tender.
3.
Stir in rice; cover and remove from the heat. Let stand
for 5 minutes.
4.
Stir in beef; return to the stove and heat through.
Spicy Spinach Dip
1kg pepperjack cheese
2 cups half-and-half cream
1 large tomato, diced
1 onion, diced
½ cup red bell pepper, diced
1½ tsp chili powder
3 cups spinach, rinsed, chopped
How
to cook:
1.
Over a double boiler slowly melt the pepperjack cheese.
2.
When the cheese is melted whisk in half and half until
smooth and creamy.
3.
Stir in tomato, onion, red bell pepper, chili powder
and chopped spinach.
4.
Transfer to a serving bowl.
5.
Serve warm with tortilla chips or bread.
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