Ingredients
- Sauce:
- 1/2 1/2 1/2 cup wild rice
- 1/2 1/2 1/2 cup white rice
- 1 1 1 large onion diced
- 2 2 2 small leeks diced
- 1/2 1/2 1/2 bulb of fennel diced
- 10 10 10 cloves of garlic diced
- 2 2 2 large mushrooms diced
- 2 2 2 carrots diced
- 1.5 1.5 1.5 lb. of ground strip steak
- 1 1 1 teaspoon Worcestershire sauce
- 1 1 1 large roasted red pepper diced
- 1 1 1 can of fire roasted diced tomatoes
- tarragon
- basil
- greek oragano
- parsley (curly and flat leaf)
- to black pepper and red pepper flakes to taste
- 1 1 1 lb. manchago cheese grated
- 4 4 4 large poblano peppers
- 4 4 4 large yellow, red, or orange bell peppers
- 1/2 1/2 1/2 carton of beef broth
- 1 1 1 cup of sauce mixture
Preparation
Step 1
Cook the wild rice according to directions. Set aside to cool. Cook the white rice according to directions. Set aside to cool. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside. Saute the onion to soft. Add the carrot, garlic, fennel, leeks and mushrooms saute till soft. Set aside to cool. Add Worcestershire sauce to the burger, salt and pepper. Do not cook throughly. Set aside to cool. Chop the herbs finely.
Add all ingredients to a bowl. Season to taste. Clean the raw peppers by removing the seeds and veins. Fill the peppers with the filling.
Place in casserole dish and pour enough beef broth and tomato mixture to steam in the oven.
Bake at 325 degrees for one hour or until peppers are soft.