We are now visiting my family in Michigan for one more week before we head back to Deutschland. It’s nice seeing the old crew again. My little 8 year old sister Grace has been following me around all day teaching me card games and doing my hair. I think I might have to kidnap her and bring her back to Berlin with me. Anyway, she agreed to write this post for me as long as I type it for her. Here it is:
A commentary by my little sister Grace:
These are stuffed tacos. I mean peppers. Whatever! Just put whatever you think!
K. Yammie made these taco things that are stuffed with peppers, tomatoes (I think), and maybe even marshmallows. No, Yammie says no marshmallows. But there is bacon.
“No, there isn’t any bacon, Grace.”
Okay, well there’s that green stuff on the top, I don’t know what it’s called.
“It’s cilantro.”
Yammie, just say that it’s your little sister Grace writing because it would be weird if you were writing this.
So we’re going to make this taco stuff today. It has taco meat and bacon.
Okay, there are also lemons. Green lemons. And there is also lots and lots of taco meat because it’s a taco. I mean pepper. Yammie says it’s a pepper. And then there’s that green stuff on the top.
*Reckless little brother brother suddenly spills some beer that Samuel was drinking all over the carpet. Grace sniffs the air.*
Hm, smells good.
Ok, let’s talk about making a taco. First you cook the taco meat. Then you stuff the taco stuff in peppers and put the green stuff on the top and the cheese on the bottom… I mean top! Well, whichever one you like.
This taco stuff is getting boring. Yammie, this is gonna get boring for the people who are reading this so you might want to stop.
Well, thanks Grace. I think she just about covered everything here, but just in case she missed something, you can check out the recipe below.
- Taco Stuffed Peppers
- 1 yellow onion
- 2 cloves garlic
- 1 jalapeno
- A few tablespoons oil
- 1 lb. ground beef
- 1 packet taco seasoning (or your own taco seasoning mix)
- 1 cup cooked rice
- 1 15 oz. can of beans (I used kidney beans, but you can also use black beans)
- 1/3 cup salsa
- 6 bell peppers
- 1 1/2 cups grated cheese (cheddar would be good, but I just used gouda)
- Salsa, sour cream, cilantro, green onion, and lime wedges for serving
- Preheat the panggangan to 400ºF.
- Chop the onion, one of the bell peppers, and jalapeno and mince the garlic. Saute them in the oil until softened and slightly browned. Add the beef and about a tablespoon of the taco seasoning. Brown the beef. Add the remaining taco seasoning, rice, beans, and salsa.
- Cut the top off of the remaining 5 peppers. Pull the seeds and membranes out of the inside. Stuff each pepper with the filling and top with cheese. Bake for about 15-20 minutes or until the cheese is melted and the pepper is softened. Top with salsa, sour cream, cilantro, green onions, lime wedges, etc.