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Kris Jones (GODZ1LLA R16)
1,062 followers -
(GODZ1LLA R16) Resistance Agent. If you ain't first, you're last! Ricky Bobby FTW!
(GODZ1LLA R16) Resistance Agent. If you ain't first, you're last! Ricky Bobby FTW!

1,062 followers
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I wanted to let you know about a We the People petition and ask for your support. Will you add your name to mine? If this petition gets 100,000 signatures within 30 days of its creation, the White House will review it and respond!
You can view and sign the petition here:
Repeal the 1986 Hughes amendment
https://petitions.whitehouse.gov/petition/repeal-1986-hughes-amendment
Thanks for raising your voice


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It's happeninggggggggggggg! 
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Range Day! +Jeremy Ecowboy​ Best of the West Shooting Range. #ar15 #pewpew #skadoosh #steeltarget #ded #murica 
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12/11/16
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Yisssss

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Just some of my AR15 Builds.... They're getting there....
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11/15/16
14 Photos - View album

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Mexican Stuffed Bell Peppers

Ingredients

1 tablespoon olive oil
1/2 pound beef
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon salt
1 cup rice, cooked, or 1/2 cup rice (uncooked)
1/2 can black beans (about 8 oz - whole can is 15 oz), rinsed
1 large tomato, chopped into small slices
6 medium size green bell peppers
2/3 cup marinara meatless spaghetti tomato sauce
2/3 cup water or less - judge for yourself
mozzarella cheese
cheddar cheese
Make a Quick 4 Ingredient Turkey Chili

Instructions

Preheat oven to 350 degrees F.
Heat the skillet on stove top until hot, add olive oil - it should sizzle. Immediately add ground beef and cook it constantly stirring intill nicely browned and cooked through. Remove from heat. Drain all excess fat. Add 1 teaspoon chili powder, 1 teaspoon cumin, 1/4 teaspoon salt to cooked ground beef, stir to combine.
To the same skillet, off heat, add black beans, chopped tomatoes, and cooked rice. Note: make sure to rinse black beans really well and drain. Add more spices: 1 teaspoon chili powder, 1 teaspoon cumin, 1/4 teaspoon salt to beef, stir to combine.
Prepare bell peppers for stuffing: cut the tops off, stem and seed them.
Stuff each bell pepper with the filling. Fill the baking dish with marinara spaghetti sauce and up to 2/3 cups of water (don't pour all water at once - just pour enough to make the marinara sauce less dense). Place stuffed bell peppers tightly into prepared baking dish, cavity side up. In my case, I used 2 large bread pans. Top each pepper with both grated Mozzarella and Cheddar cheese. Sprinkle some cheese over the tomato sauce too. Cover with foil
Bake for 30-40 minutes, until the peppers are tender and the filling is hot. Serve in shallow bowls, with some of tomato sauce on the bottom.
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