food friday: stuffed bell peppers

Stuffed Bell Peppers
4 bell peppers, any color
Salt
3 Tbsp. extra-virgin olive oil
1 medium yellow onion, peeled and chopped
1 clove garlic, peeled and chopped
1 lb. seasoned, cooked ground beef (I season my meat with salt and pepper, season all, garlic powder, and red pepper flakes)
1 1/2 c. cooked rice
1 c. diced tomatoes, fresh or canned (I use the canned tomatoes with green chiles)
1 Tbsp. chopped fresh oregano or 1 tsp. dried oregano
Fresh ground pepper
1/2 c. ketchup
3/4-1 tsp. Worcestershire sauce
Dash of Tabasco or hot sauce
1/4 c. water
grated cheese

Bring a large pot of water to a boil over high heat. Cut tops 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. (about 7-10 minutes)

Preheat oven to 350. Heat 3 Tbsp. of oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add 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.

Arrange the cut side of the peppers up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, hot sauce and 1/4 c. water in a small bowl. Mix well then spoon over peppers. Add grated cheese to top of peppers. Add 1/4 c. of water to the baking dish. Place in the oven to bake for 40-50 minutes.