I began with frying 1-1/2 lbs. of hamburger in my 11" Covered Skillet (#3132) This is a lightweight 4 mm thick aluminum skillet that heats quickly and evenly and has a ceramic interior that makes cleaning a snap! After the hamburger is cooked until no longer pink the recipe says to add a package of taco seasoning. For myself I just added chili powder, cumin, garlic and salt to taste. You can do whatever your heart desires! You can also use any of the great seasoning that Pampered Chef has, such as the Tex Mex (#9680) or the Chipotle Rub (#9880) which are fantastic spices, better than the Taco Seasoning that you buy in the store and it gives it a special flavor!
While I was doing this I had my husband cleaning 4 green peppers. He cut them and then used the Core and More (#1176) to clean out the seeds and membranes. He also used the NEW Scoop Loop (#1142) to clean them. Either one works great, your own preference is the way to go on this one. The Core and More (#1176) is great for cleaning jalapeno peppers for stuffing. The Scoop Loop (#1142) is great for larger vegetables.
While my husband was working on that I chopped up one tomato using the Food Chopper (#2585). I used the 5" Boning knife (#1068) to cut the tomato in smaller pieces. Probably not the best choice of knives because it is best to use for deboning and removing skin off fish and chicken but it was just the first one I put my hands on and so I used it and it worked!
Meanwhile I opened a can of Kidney beans with the NEW Smooth-Edge Can Opener in Cobalt Blue (#2771) not only pretty but wonderful for opening cans. It cuts a smooth edge and the lid can be placed back on the can if you don't use all the ingredients but we will use all the kidney beans!
Now it is time to drain and rinse those beans using the Easy Read Measuring Colander (#2324).
These beans and one cup of salsa will be added to the hamburger mixture. I used the Easy Read 2 cup Measuring Cup (#2324) to measure the salsa. These cups are great for us old folks because we don't have to bend down to see if we have the correct amount of ingredients in the cup as you can look down and see how much is measured.
I had my husband fill the 4.75 qt. Covered Casserole (#3134) with water and I put it on the stove to boil those peppers that he cleaned for me. This pan you should not put on high heat but it still boils nicely and rapidly. I loved using it for this! It is good for stews and soups as well and can go from the stove to the oven. It comes with a glass lid, which I didn't use tonight.
Once these are boiled they are drained and then cold water is ran over them. Then they are placed in the Rectangular Baker (#1338). They fit perfectly!
With it all mixed together it is now time to fill those peppers!
These were covered and baked at 350 degrees for 20 minutes. I then took them out and topped with the chopped tomatoes and cheese. The recipe said 1/2 cup of cheese but I just put what I wanted on the top. I then put them back in the oven for a couple of minutes to melt the cheese. The recipe didn't say to do this but I did!
Now here is the final look at those peppers!
Well I must say, it took longer to do this blog than it did to make the peppers. A really easy recipe. We enjoyed it with some guacamole dip and chips and of course a piece of peach pie to top it off.
I hope you will check out The Pampered Chef products at my webpage at www.pamperedchef.biz/skoop. Find a show to order from or place your own personal order, either are welcome!
That's it for now!
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