Serves 4-6

preheat oven to 350.

4-6 red/orange/yellow bell peppers, stemmed and seeded
1 lb lean ground meat, any kind
1 cup Tabasco Cheez-its, crumbled
1/2 cup minced onion or 2 tbsp dried minced onion
1/4 cup finely chopped fresh cilantro or 1tbsp dried cilantro
1/4 cup minced fresh jalapenos
2 tbs cumin
1 heaping tbsp red chili powder
1/2 tsp ground red pepper
1/4 tsp coarse ground black pepper
1 tbsp cocoa powder
1 tsp ground sage
2 eggs, lightly beaten
1/2 8-oz can enchilada sauce
1 tsp lime juice

Mix all ingredients well. Spray casserole dish or non-stick pan with cooking spray and place peppers inside. Stuff meat mixture into bell peppers to fill almost to top. Poke finger into center of meat mixture and wiggle to make 3/4-inch wide hole.

4-6 large jalapeno peppers
1cup grated pepper jack cheese (the spicier the better)
Tabasco or other hot sauce

Slice jalapeno peppers down 1 side. Stem and seed. Stuff jalapenos with cheese and squirt hot sauce over cheese. Push stuffed jalapenos down into holes in meat mixture. Spoon remaining enchilada sauce over tops of stuffed bell peppers. Bake for 30 minutes or until done. Sprinkle tops with grated cheese. Serve with salad and Southwest-style cornbread or Texas cheese toast. Mmm-mmm!!!

Bon Appétit, y'all!

Allison L. Shaw