Recipe: Taco Peppers in Electric Skillet

Surprisingly good!

Assembled and ready to cook.

TACO PEPPERS IN ELECTRIC SKILLET

Serves 6

6 bell peppers, each cut in half lengthwise, stem, seeds, and membranes removed, cooked in a large amount of boiling salted water for 5 minutes, drained, insides salted lightly

14 ½ oz jar tamales, drained, wrappers removed and discarded, sliced into ½ inch pieces

15 oz can chili with beans

1 C (4 oz) sharp cheddar cheese

¼ C catsup or chili sauce (preferably homemade—see recipes in Basics section)

¼ C chopped onion

Hot water

1 ½ C tortilla chips, crumbled coarse

Combine chili, ½ C cheese, catsup or chili sauce, and onion, fold mixture into tamale pieces, and stuff pepper halves evenly with chili mixture. Place stuffed peppers in electric skillet, pour hot water around peppers to depth of ½ inch, cover, and simmer with vent open for 25 minutes, or until filling is heated through and peppers are tender. Top peppers with remaining cheese, sprinkle with crumbled tortilla chips, and heat uncovered until cheese melts, 1 to 2 minutes longer.