Local charity
Salsa Peppers
6 sweet peppers, any colour
1 lb lean ground beef
1 tbsp olive oil
1 cup salsa
1 cup red wine
2 cups frozen corn
1/2 cup of barley pearls
-
In a large sauce pan, add salsa , barley and red wine.
-
Bring to a boil, reduce heat to medium and cook for 20 minutes.
-
Place olive oil and ground beef in a frying pan and brown meat, breaking it into small pieces.
-
Prepare peppers by slicing off the tops 1/2 inch down.
-
Pop the stem out so the top can be used as a "lid" for cooking and serving.
-
Remove seeds and any white membrane and wash thoroughly.
-
Drain meat well and add to salsa mixture along with frozen corn.
-
Cook for an additional 10 minutes until corn is cooked threw.
-
Stand peppers up in a baking dish.
-
Add 1/2 inch of water into the baking dish so pepper don't scorch.
-
Fill peppers with salsa mixture and put the lids on.
-
Bake uncovered at 350 degrees for about 30 minutes.
-
Peppers should be tender crisp and the filling very hot.
-
Serve with tossed green salad.