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Provided by John Barron Harris, Texas Ranger Association Foundation, and wife Cheryl, as printed in “The Authorized Texas Rangers Cookbook,” 1994, by Harris Farms Publishing:
8 large whole bell peppers
1 pound ground beef
1 pound pork sausage
½ cup onion
1 ½ cups cooked rice
1 (16 ounce) jar pasteurized processed cheese spread
½ cup chopped tomatoes
Remove tops and seeds from peppers. Par boil 5 minutes. Drain on paper towels. Add chopped onion. Cover and cook until tender. Stir in rice, cheese, and tomatoes. Fill pepper. Top with ketchup.
Place in baking dish with a little water and cover. Bake at 350° for 40 minutes. Makes 6 servings