Ingredients:
4 large bell peppers - any color
olive oil
1 yellow onion - diced
2 tsp minced garlic
1/2-3/4 cup diced bell pepper (use the tops)
1 lb ground beef
1-1/2 cups cooked rice
1 cup canned petite diced
tomatoes
1 tsp oregano
salt and pepper
1/2 cup ketchup
1/2 cup Worcestershire Sauce
Preheat oven to 375 degrees. Cut top off of peppers, about 1 inch from the stem and remove ribs and seeds. (Dice the tops to put into the meat mixture.) If you prefer, the peppers can be softened by placing in boiling water for about 3 minutes before stuffing. Rub peppers with olive oil and season with salt. Arrange in a glass baking dish with cut sides up.
Heat olive oil in a skillet and saute onions, diced bell peppers and garlic until vegetables are soft but not caramelized.
In a large bowl, combine ground beef, rice, tomatoes, oregano, and softened vegetables. Season with salt and pepper. Stuff the peppers with the meat mixture.
Combine the ketchup and Worcestershire sauce in a bowl and spoon on top of the stuffed peppers. Add about 1/4 cup of water to the bottom of the baking dish. Cover loosely with foil. Bake the peppers about 45 minutes to one hour (or longer) until the meat is completely cooked (internal temperature will be about 150 degrees) and the peppers are soft. Remove the foil during the last 15 minutes of baking.
