Ingredients:
4 bell peppers
1 medium onion chopped
6 tablespoons olive oil
1 clove garlic chopped
1 lb of ground beef
1 2/3 cup of cooked rice
1 cup chopped tomatoes, fresh or canned
1 tbsp chopped fresh oregano or 1 teaspoon of dried oregano
1/2 cup ketchup
1/2 tsp of Worcestershire Sauce
Dash of Tabasco sauce
Instructions
In a large pot, bring some water with several pinches of salt to a boil. Meanwhile, cut the top of the bell peppers 1 inch from the stem end, then remove the seeds.
Place the bell peppers into the boiling water and cook for 3 minutes until their flesh slightly softened. Drain and set aside to cool.
Preheat your oven to 350 F.
In a large frying pan, heat 4 tablespoons olive oil over medium heat. Add onions and cook for about 5 minutes, stirring often, until softened.
Add the garlic and cook 1 minute more. Then remove from the heat and add the tomatoes, rice, meat and oregano. Add salt and pepper to taste and mix well.
Drizzle the 2 remaining tablespoons of olive oil inside the bell peppers. Place the top side of the bell peppers in a baking dish. Then stuff the bell peppers with the filling mixture.
In a small bowl, combine the Tabasco sauce, Worcestershire sauce, ketchup, and 1/4 cup of. Then spoon the sauce evenly over the filling.
Add 1/4 cup of water to the baking dish. Place in oven and bake for about 50 minutes.
