4 medium green, sweet red or yellow peppers, cut in half crosswise and seeds removed
¾ pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
½ tsp. ground cumin
18 oz can tomato sauce
3 Tbs. ketchup
2 Tbs. Worcestershire sauce
1 tsp. prepared horseradish
½ tsp. salt
¼ tsp. pepper
2 cups cooked brown rice
1 ½ cups shredded sharp cheddar cheese, divided
2 Tbs. chopped fresh parsley
Instructions
In a large pot of simmering water, cook peppers for 5 minutes. Drain; cool cut side down on paper towels. In a large skillet over medium heat, co0k ground beef, onion and garlic until beef is no longer pink. Stir in cumin; cook and stir 1 minute. Add tomato sauce, ketchup, Worcestershire sauce, horseradish, salt and pepper.
Cook 5 minutes, stirring occasionally. Stir in rice and 1 cup cheese. Spoon mixture into pepper halves. Arrange in a 13x9x2 inch baking pan. Bake at 350 degrees for 35 minutes. Sprinkle with remaining cheese and parsley before serving.
Serving
Suggestions
I used this recipe for my 4-Hfood show competition which entails preparing the dish as well as being interviewed over preparation and nutrients found
Originally Submitted
7/12/2010
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