Stuffed Peppers 4 bell peppers 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, chopped 1/2 teaspoon ground cumin 1/2 pound ground beef 1 (8 ounce) can tomato sauce 1/4 teaspoon black pepper 2 tablespoons Worcestershire sauce 2 tablespoons ketchup 1/2 teaspoon horseradish 1/2 teaspoon salt 1 1/2 cups cooked rice 1 cup (4 ounces) shredded Cheddar cheese 2 tablespoons chopped parsley Cook peppers; drain on paper towel. Heat oil in large skillet. Add onion and garlic and cook 5 minutes or until onion is soft. Stir in cumin and cook for 2 minutes. Add beef, breaking up with a spoon; Cook 5 minutes. Add tomato sauce, Worcestershire sauce, black pepper, ketchup, horseradish and salt. Cook 6 minutes more and remove from heat. Stir in cooked rice and Cheddar cheese. Spoon into peppers. Top with parsley. Bake at 350 degrees F for about 40 minutes or until hot.