Sauteed peppers

Yield: 1 Servings

Measure Ingredient
2 \N Green peppers
2 \N Red peppers
2 slices Bacon; cut up
1 small Onion; chopped
2 \N Tomatoes; chopped
1 teaspoon Salt
1 teaspoon Cumin seed
1 teaspoon Dried oregano
¼ teaspoon Pepper
½ cup Sour cream
\N \N Snipped parsley

Prepare green and red peppers as directed above, cutting into ¼" strips.

Cook and stir bacon in skillet in butter until crisp; remove bacon with slotted spoon. Cook and stir peppers and onion in bacon fat mixture over med/hi heat for 2 min. Add bacon and remaining ingredients except sour cream and parsley. Heat to boiling; reduce heat. Simmer uncovered 5 min.; remove from heat. Stir in sour cream; sprinkle with parsley.

Posted to EAT-L Digest by Shawn Zehnder Lea <slea@...> on Nov 24, 1997

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