Recipe: Stuffed Peppers I

Stuffed Peppers I


4 bell peppers
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, chopped
1/2 teaspoon ground cumin
1/2 pound ground beef
1 (8 ounce) can tomato sauce
1/4 teaspoon black pepper
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
1/2 teaspoon horseradish
1/2 teaspoon salt
1 1/2 cups cooked rice
1 cup (4 ounces) shredded Cheddar cheese
2 tablespoons chopped parsley
Cook peppers; drain on paper towel.


Heat oil in large skillet. Add onion and garlic and cook 5 minutes or until onion is soft. Stir in cumin and cook for 2 minutes. Add beef, breaking up with a spoon; Cook 5 minutes. Add tomato sauce, Worcestershire sauce, black pepper, ketchup, horseradish and salt. Cook 6 minutes more and remove from heat. Stir in cooked rice and Cheddar cheese. Spoon into peppers. Top with parsley. Bake at 350 degrees F for about 40 minutes or until hot.

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