Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 | Green peppers |
| 2 | Red peppers |
| 2 slices | Bacon; cut up |
| 1 small | Onion; chopped |
| 2 | Tomatoes; chopped |
| 1 teaspoon | Salt |
| 1 teaspoon | Cumin seed |
| 1 teaspoon | Dried oregano |
| ¼ teaspoon | Pepper |
| ½ cup | Sour cream |
| 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