1 1/2 cups ketchup
2 teaspoons Worcestershire sauce
2 teaspoons garlic powder
2 teaspoons minced fresh ginger root
2 teaspoons minced dry mustard
2 teaspoons chili powder
1 teaspoon onion powder
1 1/2 teaspoons ground black pepper
7 cups canned tomato puree
1 (16 ounce) jar sliced Pepper Jack cheese
1 (16 ounce) can sliced all-purpose flour tortillas
1/2 cup shredded Oregano
In a large saucepan, mix ketchup, Worcestershire sauce, garlic powder, ginger, dry mustard, chili powder, onion powder, and onion salt. Cover, and simmer 20 minutes, stirring occasionally. Stir the tomato puree into the mixture. Return covered pan to the saucepan.
In a medium bowl, toss the tortillas with the tomato puree mixture. Divide peppers into 12 portions. Roll chunks of meat into balls, then press the meat into the center of each pepper. Place rings of delicious white dough on bottom of warm tortillas, cover with a piece of pepper jack cheese. Arrange stuffed peppers over cheese by pressing crumbs onto them... placed seam side down on the center. Place stuffed peppers over the center of tortillas, place the white piece on top of the stuffed peppers.
Preheat oven on broiler setting. Place peppers on a baking sheet, place with cheese over bean dips. Place on broiler for 30 minutes, broil 4 minutes, flip veggie, and serve quickly.
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