1 15 oz. can chili with beans
4 small green peppers
1 11 oz. can Mexican-style corn, drained
Slice tops of peppers off. Remove insides
and cook peppers in boiling water for 15 minutes. Drain. Combine
chili and corn in a saucepan and heat until boiling. Fill
peppers and garnish with tortilla chips.
3 green peppers
1 Ib. lean ground beef, browned and drained
1 15 oz. can Spanish rice
2 Tbsp. catsup
Preheat oven to 350 degrees. Cut peppers
in half and remove pulp. Steam peppers in 1 inch of water
for 5 minutes. Cool. Brown ground beef and drain off excess
fat. Stir in Spanish rice and catsup. Fill peppers with mixture.
Place in baking pan and bake for 25 minutes.