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