A McFinnigan family recipe dating back to 1144 when some seafaring merchants exchanged the recipe for some potatoes. Modernized to reflect today’s cooking appliances.

Stuffed Peppers

12 green peppers
2-3 large diced onions
6 cloves of chopped garlic
1lb ground beef
1lb uncooked bacon
1lb grated old cheddar cheese
16oz canned tomato sauce (1 can)
3tbsp butter
2tsp ground black pepper
1-2tsp cumin
4tbsp worscestershire
1tbsp horseradish paste
1tsp salt
1-2oz ketchup
3cups of uncooked rice rinsed thoroughly and soaked in water for 1 hour
1tsp red crushed chili flakes

Rinse the rice thoroughly and soak for 1 hour (if using Basamati rice)

Carefully cut the top off the pepper, remove seeds, and hollow out the inside, and boil the peppers and tops in a large pot until soft (about 10 minutes). Remove to paper towel and dry upside down.

Sautee onions over medium-low heat about 20 minutes until lightly browned.

Increase heat to medium-high stir in beef, 1/2 tsp salt, 1tsp ground black pepper, 1/2 tsp cumin, and cook until beef is browned then drain and return to pan. Reduce heat to low.

Cook the rice

Fry the bacon over medium heat until it is crispy and then remove to paper towel until cool, and then crumble.

Stir in to meat mixture and increase heat to medium: Ketchup, tomato sauce, the rest of the cumin, the rest of the salt and pepper, 1tsp horseradish paste, and the worcestershire sauce once mixed well reduce heat to low.

In a large mixing bowl mix rice, meat mixture, crumbled bacon bits, and 3/4 of the shredded cheese, add a bit more ketchup (if dry), and salt and pepper to taste.

Stuff mixture into peppers on a large baking sheet and top with the remaining shredded cheese and top with the top of the pepper.

Bake in 350° preheated oven for 30mins or until the peppers look browned.