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Stuffed Peppers
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| Ingredients | |
| 2 large | bell peppers fire roasted |
| 1/4 lb | lean ground beef |
| 2 tablespoons | chopped onion |
| 1 container | minute maid cooked brown rice |
| 1/4teaspoon | salt |
| 1/4 tso coriander | |
| 1/4 tsp | black pepper |
| 1tbsp | chopped parsley |
| 1 tsp | thyme |
| 2 cloves | garlic, finely chopped |
| 1 c | Ketchup, w1/2 tsp worchester sauce & 1/8 tsp siracha sauce |
| 1/4 c | shredded sharp cheddar cheese |
| 1/4 C | diced shrooms |
Olive oil& butter for sauté
Directions
Heat oven to 350°F.
Fire roast peppers. Remove tops. Remove seeds and membranes. If necessary, cut thin slice from bottom of each pepper so the peppers will stand up.
Sauté beef until browned. Remove from pan w/ slotted spoon.caramelize onion, add garlic & shrooms & saute. Stir in rice, salt, spices & herbs, beef,& 1/3 cup of the ketchup.
Stuff peppers with beef mixture. Stand peppers upright in ungreased glass baking dish. Pour remaining ketchup over peppers.
Cover tightly with foil. Bake 45 minutes. Uncover , place cheese on top ,and bake about 15 minutes longer or until peppers are tender.
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