Stir It Up: Tex Mex Stuffed Peppers & Lemon Truffle - News weather sports for Youngstown-Warren Ohio

Stir It Up: Tex Mex Stuffed Peppers & Lemon Truffle

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 Tex-Mex Stuffed Peppers

7 to 8 red, green or yellow sweet peppers
1 tablespoon canola oil
1 pound of lean ground beef
1 small onion diced
1 package taco seasoning
1 cup cooked rice
1 cup drained black beans
1 small jar salsa
3 cup Mexican mixed cheese, divided
sour cream and guacamole for garnish 

Preheat the oven to 350 degrees.  Cut the top off the pepper and remove the center with all the seeds.  Rinse the pepper and place in a baking dish.  All the peppers must be able to stand upright in the baking dish.  Bake the peppers in the preheated oven for 20 minutes.  While the peppers are baking, cook the onion in the canola oil until soft.  Add the ground beef and cook until no longer pink and cooked through.  Add the taco seasoning, mixing well.  Add the rice and black beans and mix, heating all the ingredients.  Remove from the heat and add one cup of the cheese.  Carefully spoon the meat mixture into the cooked peppers and top with about 1 cup cheese and bake in the preheated oven for another 15 to 20 minutes until heated through and the cheese is melted.  Serve warm with the reminder of the cheese, the sour cream and the guacamole as topping.  

Lemon Truffle

1 small lemon or vanilla pound cake
1/2 cup water
1/2 cup fresh lemon juice
1 box (2 envelopes) dream whip
3 cups milk, divided
2 small boxes lemon instant pudding mix
1 large (16 ounce) frozen whipped topping, thawed
extra whipped cream and lemon slice for garnish

Tear or cut the pound cake into small pieces.  Place 1/2 the cake pieces into the bottom of a glass bowl.  Mix the lemon juice and sugar in a small saucepan and heat, string until all the sugar is dissolved.  Allow this lemon glaze to cool.   Mix both envelopes of the dream whip with 2 cups of the cold mix and beat until soft peeks appear.  Add both packages of the instant lemon pudding into the Dream Whip and add the last cup of milk and whip until thick.  Sprinkle half of the lemon glaze over the cake pieces in the bowl.  Cover the cake with half of the lemon pudding mixture and top with 1/2 of the whipped topping.  Repeat: cake, glaze, lemon pudding, and whipped cream.  Cover the dessert and refrigerate for at least 5 hours or overnight.  Top with dollops of whipped cram and lemon slices before serving if you wish.    

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