Festive Bean N Pepper Bundles Recipes

Steps:

• Place chives in shallow dish. Pour enough boiling water over chives just to cover; let stand 10 seconds so chives become pliable. Drain well; set aside.
• Cut each pepper into eighteen 3x1/4-inch strips (there may be extra strips; reserve for another use). To form each bundle, place 3 pepper strips side by side on center of chive. Top with 3 more pepper strips (alternate colors if desired). Tie chive around bundle. Repeat with remaining pepper strips and chives.
• Heat all Lemon-Pepper Butter ingredients until butter is melted, stirring occasionally; set aside.
• Carefully transfer bundles to 10-inch nonstick skillet; add water. Heat to boiling; boil about 1 minute or until crisp-tender. Remove bundles to small serving plate, using slotted spoon or pancake turner; drizzle with Lemon-Pepper Butter. Serve immediately.

Steps:

• First (bottom) layer: mix together beans, salsa, cumin, and garlic powder, and spread on large, flat serving dish as a thin layer, maybe 1/2 inch thick.
• Second (middle) layer: mix together sour cream and taco seasoning, and spread over bean layer.
• Third (top) layer: sprinkle the cheese on first, then top with chopped tomatoes and green onions.
• Cover with plastic wrap, and chill for about an hour. Serve cold with tortilla chips.

Steps:

• Preheat oven to 350 degrees.
• Cut the peppers in half lengthwise and clean out the seeds.
• Chop the onion and sauté until they are soft but still slightly firm.
• Mix the onion, black beans, and corn together in a mixing bowl.
• In a separate mixing bowl, combine the olive oil, cumin, cayenne pepper, garlic, and cilantro.
• Add the oil mixture to the vegetables, mix until they are thoroughly coated.
• Fill the pepper halves with the mixture.
• Top each pepper with combination of the two cheeses.
• On a cookie sheet, bake for 8-10 minutes or until the cheese is completely melted.