Yield: 1 Servings
|2 slices||Bacon; cut up|
|1 small||Onion; chopped|
|1 teaspoon||Cumin seed|
|1 teaspoon||Dried oregano|
|½ cup||Sour cream|
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