Stuffed Peppers and Peach Salsa

Stuffed Peppers

From kraftfoods.com

Serves 4

1 lb. lean ground beef

1 large onion, chopped

1 can tomato sauce, divided

1-1/4 cups water, divided

2 tbs. minced garlic

1 tsp. minced parsley

1 tsp. Italian seasoning

1 cup Minute Rice, uncooked

4 large green peppers

 

Brown meat with onion and large skillet on medium heat. Stir in 1 cup of the tomato sauce, 1 cup of the water, garlic, parsley, and Italian seasoning. Bring to a boil. Stir in rice; cover. Remove from Heat. Let stand 5 minutes.

Meanwhile, cut tops off peppers; remove seeds. Mix remaining tomato sauce and water in bottom of 9 inch baking dish. Place peppers in baking dish. Spoon meat mixture into peppers; cover with foil.

Bake at 400°F for 35 to 40 minutes or until peppers are tender. Spoon sauce from bottom of dish over peppers just before serving.

 

Peppy Peach Salsa

From tasteofhome.com

Serves 5

2 T. lime juice

1 T. honey

½ t. minced garlic

1/8 t. ground ginger

2 fresh peaches, peeled and diced

½ green Serrano chile pepper, seeded and minced

½ red chile pepper, seeded and minced

½ small yellow chile pepper, seeded and minced

2 t. minced fresh cilantro

Tortilla chips

In a small bowl, combine the lime juice, honey, garlic and ginger; let stand for 5 minutes. Stir in peaches, peppers and cilantro. Serve with chips. Refrigerate leftover salsa. Yield: 1 ¼ cups.