Dad’s Stuffed Bell Peppers

Ingredients

• 1 1/2 cup of cooked white rice
• 4 bell peppers, any color
• 5 Tbsp 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 cup chopped tomatoes, fresh or canned
• 1 Tbsp chopped fresh oregano or 1 teaspoon of dried oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup ketchup
• 1/2 tsp of Worcestershire Sauce
• Dash of Tabasco sauce

Directions

1. If you are using uncooked rice, prepare it before you begin, following the instructions on the rice package.
2. Slice the tops from the bell peppers, cutting about 1/2 inch to 1 inch below the stem end, and take out the seeds. Set aside any usable pepper scraps for another recipe. Put a steaming rack in a large pot, then pour in enough water to come 1 inch up the bottom of the pan. Set the peppers on the rack with the cut sides facing up, bring the water to a boil, cover, and steam for 5 to 10 minutes, just until the peppers begin to soften. You can skip this if you prefer, but steaming helps the peppers finish cooking evenly once they are filled and baked.
3. Heat the oven to 350 degrees F. Warm 4 tablespoons of the oil in a large skillet over medium heat. Add the onions and cook, stirring frequently, until they are softened and translucent, about 5 minutes. Stir in the garlic and cook for 1 minute more.
4. In a large bowl, combine the meat, cooked rice, cooked onions, tomatoes, oregano, salt, and pepper. Use your hands or a wooden spoon to mix just until everything is evenly distributed, being careful not to work the filling too much.
5. Drizzle the remaining 1 tablespoon of olive oil inside the peppers. Place the peppers cut side up in a baking dish, then fill them with the meat mixture. In a small bowl, stir together the ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water, then spoon the sauce over the filling.
6. Pour 1/4 cup of water into the baking dish. Transfer the dish to the 350 degrees F oven and bake for 40-50 minutes, or longer if your peppers are especially large, until the centers of the stuffed peppers register 150-160 degrees F.