STUFFED BELL PEPPERS

By pat1908

Ingredients

• 4 bell peppers, any colour
• Salt
• 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
• 1 chop chopped tomatoes, fresh or canned (if using can, drain off excess liquid first)
• 1 Tbsp chopped fresh oregano or 1 tsp of dried oregano
• Fresh ground pepper4
• 1/2 cup ketchup
• 1/2 tsp of Worcestershire Sauce
• Dash of Tabasco Sauce

Preparation

Step 1

Bring a large pot of water to a boil over high heat. Meanwhile cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green or red if red peppers and their flesh slightly softened, about 3 minutes. Drain, set aside to cool. Preheat oven to 350 degrees. Heat 4 Tbsp of the oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook a minute more. Remove skillet from heat, add meat, rice, tomatoes and oregano, and season generously with salt and pepper. Mix well. (You may find it easier to put the ingredients at this point into a large bowl and mix together with your hands).