Stuffed Bell Peppers

Description

These Stuffed Bell Peppers are such a classic. They're made with a mix of ground beef, rice, onions, tomatoes, and spices. No need to pre-cook the filling — just stuff, bake, and serve!

Stuffed bell peppers is a classic American dish that one can't easily find in restaurants (unless it is a cafeteria).

Ingredients

• 1 1/2 cup of cooked white rice
• 4 to 6 bell peppers, any color
• 5 tablespoons extra virgin olive oil
• 1 medium yellow onion, peeled and chopped
• 1 clove garlic, peeled and chopped
• 1 pound lean ground beef
• 1 cup chopped tomatoes, fresh
• 1 tablespoon chopped fresh oregano or 1 teaspoon of dried oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup ketchup
• 1/2 teaspoon Worcestershire sauce
• Dash tabasco sauce

Steps

1. Cook the rice (if needed): If you are starting with raw rice, you'll need to cook it first. Cook the rice following the directions on the rice package.
2. Steam the bell peppers: Cut the tops off of the bell peppers about 1/2 inch to 1 inch from the stem end and remove the seeds. Place a steaming rack in a large pot and add enough water to cover the bottom of the pan by an inch. Place the bell peppers on the rack, cut side up, and bring the water to a boil. Cover the pot and let the peppers steam for 5 to 10 minutes until they start to soften.
3. Sauté onions and garlic: Preheat oven to 350°F. Heat 4 tablespoons 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.
4. Make filling: Add the meat, cooked rice, cooked onions, tomatoes, oregano, salt, and pepper to a large bowl. Mix everything together with your hands or a wooden spoon, just enough so that the ingredients are all well distributed. Do not over-mix.
5. Stuff the peppers: 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, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling.
6. Bake: Add 1/4 cup of water to the baking dish. Place in 350°F 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 150-160°F.