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Stuffed Bell Peppers Shawns

4 Servings

4 Bell peppers, any colour
Salt
5 Tbl Extra-virgin olive oil
1 Medium Yellow onion, peeled, Chopped
1 Cl Garlic, peeled, chopped
1 Lb beef, Ground
1 1/2 Cup rice, Cooked
1 Cup Chopped tomatoes, drained
1 Tbl fresh oregano, Chopped
+=OR=+
1 Tsp oregano, Dried
pepper, Fresh Ground
1/2 Cup Ketchup
1/2 Tsp Worcestershire Sauce
Dash Trappey's Red Devil sauce

Bring a large pot of water to a boil over high heat.

Meanwhile, cut top off peppers 1" 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°F/175°C. 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.)

Drizzle remaining 1 tablespoon of olive oil inside the peppers.
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 cup of water in a small bowl, 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
peppers is 155øF/68øC.

Makes/serves four

From: http://www.simplyrecipes.com

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