Sunday, January 22, 2012

Cheesy Topped Peppers

4 peppers - tops cut off, seeded and hollowed out
olive oil
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
black pepper
2 TBSP ketchup
1/2 - 1 tsp horseradish
1 1/2 cups cooked white rice
shredded cheese
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.

**Allergy-free alternative
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!

No comments:

Post a Comment