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1
In a large skillet add oil, garlic, pepper flakes, chopped pepper tops & onions.
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2
Saute over medium heat for 5 minutes.
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3
Add meat & cook, stirring until meat is no longer pink.
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4
Drain fat & add to large bowl.
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5
Add worcestershire sauce & horse radish & mix.
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6
Add cooked rice to mixture & stir until mixed.
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7
Soak peppers in boiling water for 5 minutes.
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8
In a roasting pan that will hold the peppers upright, add remaining ingredients & cook on low just to warm.
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9
When warm, add some sauce to meat mixture just to bind the meat mixture.
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10
Spoon meat mixture into the peppers & put them in the roasting pan upright.
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11
The sauce should be up 3/4 of the peppers more or less.
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12
Spoon some sauce on top of each pepper.
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13
Any leftover meat can go into the sauce.
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14
Bake slowly with lid on at 325 degrees for about 1 hour or until peppers are tender & sauce is boiling lightly.
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15
Remove from oven & let cool to thicken sauce & let the juices soak in.
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16
Serve with boiled potatoes with sauce on top.
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17
The key to this recipe is the sauce.
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18
Should be medium thick.
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19
Adjust anything as needed.
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20
This is hard to screw up.
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21
Next day leftovers are even better!
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22
!
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23
You will make this again!
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24
!
