298. TRI-COLOR PEPPERS with SMOKED BACON

serves 6


5 slices smoked bacon, diced
2 green peppers, cut into ¼-inch strips
1 red pepper, cut into ¼-inch strips
1 yellow pepper, cut into ¼-inch strips
1 small onion, chopped (about ¼ cup)
2 tomatoes, chopped
1 teaspoon cumin seed
1 teaspoon dried oregano leaves
1 teaspoon salt
¼ teaspoon pepper
½ cup sour cream
Fresh cilantro, snipped

Fry bacon until crisp, remove from pan and drain. Reserve 2 tablespoons of bacon fat in pan. Add colored peppers and onion, frying over medium high heat for 2 minutes. Add diced bacon and remaining ingredients, except sour cream and cilantro. Heat to boiling; reduce heat and simmer uncovered for 5 minutes. Remove from heat, stir in sour cream, sprinkle with cilantro. Serve warm.


courtesy of: Nueske's Applewood Smoked Meats, Rural Route #2, P.O. Box D, Wittenberg, WI 54499, 1-800-720-1153