Mexican Stuffed Peppers
|Red peppers||6 Medium (Or Green)|
|Egg||1 , beaten|
|Canned tomato sauce||8 Ounce (1 Can)|
|Cooked rice||1 Cup (16 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Chili powder||1 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Lean ground beef||1 Pound|
|Shredded monterey jack cheese||3 Ounce (3/4 Cup)|
Slice tops off red or green peppers.
Finely chop the tops, discarding membranes and seeds.
In bowl combine chopped peppers and egg; stir in tomato sauce, rice, raisins, chili powder, salt, cinnamon, and cloves.
Add ground beef; mix well.
Spoon mixture evenly into peppers.
Pour boiling water into wok to reach 1/2 inch below steamer rack.
Arrange peppers upright on steamer rack.
Cover wok and steam for 50 to 60 minutes or till meat is done and peppers are tender.
Top with cheese