Stuffed Bell Peppers

By Bigeasy110

Ingredients

• 4 Green or Red Bell Peppers
• Salt
• 5 Tblsp Extra Virgin Olive Oil
• 1 Medium Yellow Onion, Peeled and chopped
• 1 Clove of Garlic, peeled and chopped
• 1 lb of Lean Ground Beef
• 1-1/2 Cup of Cooked Rice or 3/4 Cup of Raw Instant Rice
• 1 Cup of chopped tomatoes, fresh or canned
• 1 Tblsp chopped fresh oregano or 1 tsp of dried oregano
• Fresh Ground Pepper
• 1/2 Cup of Ketchup
• 1/2 Tsp of Worcestershire Sauce
• Dash of Tabasco Sauce

Details

Servings 4
Preparation time 35mins
Cooking time 85mins

Preparation

Step 1

Bring a large pot of of water to a boil over high heat. Meanwhile, cut top off peppers 1” then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green ( or if using Red Peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.
Preheat oven to 350F. Heat 4 Tbsp of the oil in a large skillet over medium heat. Add onions and garlic, and cook, stirring often, until soft and translucent, about 5 minutes. Remove skillet from heat, add meat, rice, tomatoes, and oregano and season generously with salt and pepper. Mix well.
Drizzle remaining 1 Tblsp oil inside peppers, arrange cut side up in a baking dish, then stuff peppers with filling. combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 Cup of water in a small blow., then spoon over filling. Add 1/4 Cup of water to the baking dish. Place in oven and bake for 40-50 minutes(or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed pepper is 150-160F.