MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dad's Stuffed Bell Peppers
Categories: Beef, Vegetables, Rice, Herbs
Yield: 5 servings

1 1/2 c Cooked white rice
4 (to 6) bell peppers; any
- colour
5 tb Extra virgin olive oil
1 md Yellow onion; peeled,
- chopped
1 cl Garlic; peeled, chopped
1 lb Lean ground beef
1 c Chopped tomatoes; fresh or
- (drained) canned
1 tb Chopped fresh oregano
+=OR=+
1 ts Dried oregano
1 ts Salt
1/2 ts Ground black pepper
1/2 c Ketchup
1/2 ts Worcestershire sauce
ds Tabasco sauce

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.

STEAM THE BELL PEPPERS: Cut the tops off of the bell
peppers about 1/2" to 1" from the stem end and remove
the seeds. (Save the extra bits of bell pepper for
another dish such as Ground Turkey and Peppers.)

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.

Note that you can skip the steaming if you want, but
this step will help ensure that the peppers cook through
thoroughly when they are stuffed and baked.

SAUTE ONIONS & GARLIC: Set oven @ 350ºF/175ºC. 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.

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.

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.

BAKE: 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
150-160°F.

Makes: 4 to 6 servings

By: Elise Bauer

RECIPE FROM: https://www.simplyrecipes.com

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