Beer makes batters better, meat more tender, and sauces more flavorful.
Gourmet Stuffed Peppers
- add review
- #80963
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
4 medium bell peppers (color of your choice), tops sliced off
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, chopped
1/2 teaspoon cumin
1/2 pound ground beef
1 can (8 ounce size) 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 cup cooked rice
1 cup shredded cheddar cheese
2 tablespoons chopped parsley
directions
Cook peppers, drain on paper towel.
Heat oil in large skillet, add onion and garlic and cook 5 minutes or until onion is softened. Stir in cumin and cook for 2 minutes. Add beef, breaking up with a spoon, and cook for 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.
added by
Jacquiline
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments
January 8, 2010
I didn't care for this recipe. It didn't list how long to cook the peppers and a novice cook may not know what to do. The baking time is too long, and there is no sauce to go on afterwards as is traditional. The meat mixture was a bit sweet but not too bad.