1/2 bottle of Habanero Hot sauce

1 cup chopped onion

2 cloves of garlic

3 tablespoons olive oil

4 bell peppers; red or green

1 cup basmati rice

1 tsp coriander seed

1 tsp fennel seed

2 lbs ground beef or turkey

1/2 can chicken stock

salt and pepper to taste

Remove tops of peppers leaving stem on. Remove seeds.

Mix ground meat with coriander, fennel, 1/2 bottle of Habanero Hot, add salt and pepper.

In a sauce pan slowly sweat garlic and onion in olive oil. Add rice and toast on med heat until

lightly golden. Remove from pan and allow to cool. Mix meat and rice mixture. Stuff the

peppers with the mixture and replace the tops on peppers. Preheat oven to 450 degrees. Place

the stuffed peppers into a baking dish. Add the chicken stock on the bottom of the pan and

roast in oven uncovered. Approximately 35 minutes, remove and allow to rest for 15 min

before serving. Best if made the day before serving.

Filed under: Habanero Hot by admin