4 Medium Peppers
1 Tablespoon Olive Oil
3/4 Cup Freeze Dried Onion*
2 Teaspoon Minced Garlic
1/2 Teaspoon Ground Cumin
1 Cup Freeze Dried Ground Beef*
1 (8 oz) Can Tomato Sauce
1/4 Teaspoon Black Pepper
2 Tablespoon Worcestershire Sauce
2 Tablespoon Ketchup
1/2 Teaspoon Horseradish
1/2 Teaspoon Salt
1 1/2 Cup Dehydrated White Rice*, Cooked
1 Cup Freeze Dried Shredded Cheddar Cheese*
2 Tablespoon Chopped Parsley
*Reconstitute before using.
Follow directions on #10 can to reconstitute.
1. Cook peppers, drain on paper towel. Heat oil in large skillet, add onion, and garlic. Cook 5 minutes or until onion is softened.
2. Stir in cumin and cook for 2 minutes. Add beef, breaking up with a spoon, cook 5 minutes. Add tomato sauce, worcestershire sauce, ground black pepper, ketchup, horseradish, and salt. Cook 6 minutes more and remove from heat.
3. Stir in cooked rice and cheddar cheese. Spoon into peppers. Top with parsley.
4. Bake at 350¬∞F for about 40 minutes or until hot.