(Okra History)

Stuffed Cow Horn Okra

1 pound ground beef
1/2 cup uncooked long grain white rice
1 cup water
6 cow-horn okra
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning

Preheat oven to 350 degrees F (175 degrees C). Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes.

In a skillet over medium heat, cook the beef until evenly browned.

Remove and discard the tops, seeds, and membranes of the okra. Arrange okra in a baking dish with the hollowed sides facing upward.

Scallop the seeds of the okra. (Slice the bottoms of the okra if necessary so that they will stand upright.) In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed piece of okra. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed okra.

Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Darnella Burkett, Farmer
Indian Springs Farmers Association
Petal, Mississippi

(Cow Horn okra is a type of okra that often does not sell at the market because of its size.)

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