Sunday, January 22, 2012
Cheesy Topped Peppers
4 peppers - tops cut off, seeded and hollowed out
1 onion - chopped
2 cloves garlic - finely chopped
1/2 tsp cumin
1/2 lb ground meat
1 8 oz can tomato sauce
2 TBSP Worcestershire sauce
2 TBSP ketchup
1/2 - 1 tsp horseradish
1 1/2 cups cooked white rice
chopped parsley or cilantro
Heat oven to 350
Simmer peppers in water for 8 minutes or cook hollow side down on a baking sheet 20-30 minutes or until slightly soft.
Heat oil in a skillet over medium heat. Add onion and garlic; saute 5 minutes or until onion is softened. Stir in cumin and cook 2 minutes. Add ground meat - cook and crumble 5 minutes. Add tomato sauce, Worcestershire sauce, pepper, ketchup and horseradish. Cook 6 minutes. Remove from heat. Add rice and cheese.
Spoon mixture into peppers, top with parsley and place in a casserole or baking dish. Bake for 35-40 minutes.
I filled my pepper with a little meat, rice, tomato sauce and sauteed veggies! Watch out for Worcestershire sauce, it has wheat and garlic in it!