Taco Puffs with Grilled Pineapple and Potato Stuffed Sweet Peppers

I love to try new recipes and occasionally I get creative and throw things together and hope for the best! We had left over taco/rice filling but no taco shells or tortillas. I've tried making tortillas myself and they never turn out and I haven't ponied up the "dough" yet to purchase a tortilla press! I did however have a roll of biscuit dough in the fridge so I decided to put together "taco puffs". I needed a good side dish and knew I had pineapple and sweet peppers in the fridge as well, lucky me my two year old loves both!

Taco Puffs: Preheat oven to 375

• Taco meat of any kind
• 1 pkg biscuits
• Spanish rice mix

Take biscuits apart and roll out each biscuit to make about a 5x5 square. Add enough meat and rice to fill the middle of the square but still be able to fold sides over. Pinch edges together and place seam side down on baking sheet, bake for about 8 to 10 minutes or until tops of puffs are light golden brown. Super simple right, and when served with a side of sour cream, avocado, and nacho cheese they make for a great family meal that your toddler is sure to enjoy!

Potato Stuffed Sweet Peppers: Keep oven at 375

• 4-6 med sweet peppers (these usually come packaged and are yellow, red, and orange)
• 3-4 small/med potatoes (whatever you have on hand)
• 2-3 tbs sour cream
• 1/4 cup shredded cheddar cheese
• 1 slice of american cheese
• 1/2 cup cream (or milk)
• 1 to 2 tbs butter
• 1/4 of a small onion minced
• Dash of ground mustard
• Dash of cayenne pepper
• Salt and pepper
• Olive oil for drizzle

    Bake potatoes in a microwave potato sack, if you don't have one just prick with a fork, wrap in a paper towel and cook on high for about 8 minutes or until soft, set aside and let cool a little. Meanwhile cut your sweet peppers in half on the side that will give you the biggest area for filling with potato mixture and drizzle with olive oil.
    Empty the potato skins and place potatoes in to a med bowl, discard skins. Add butter, cream, and sour cream to potatoes and with a hand held mixer on med-high speed, mix until well blended and smooth. Stir in remaining ingredients and season with salt and pepper to taste.
    Fill each pepper with potato mixture and place on baking sheet. Bake peppers for about 10 to 15 minutes then turn oven to broil and continue cooking another 5 minutes or until tops are just barely light brown.

Grilled Pineapple: Use broiler if you don't have access to a grill

    Pretty simple concept, cut pineapple into strips and place on grill rack or broiler pan and cook until grill marks appear, really yummy!