Stuffed Peppers
Perfect as a hearty winter meal or with homegrown peppers fresh from the garden!
Ingredients:
4 green, red, yellow or orange bell peppers
Salt
5 T. extra-virgin olive oil
1 medium yellow onion, peeled and chopped
1 garlic clove, minced
1 lb. lean ground beef or turkey
1½ c. rice, cooked
1 c. tomatoes, chopped
1 tsp. oregano
Freshly ground pepper
½ c. ketchup
½ tsp. Worcestershire Sauce
Dash of hot sauce
½ c. water
Directions:
Bring a large pot of salted water to a boil over high heat. Meanwhile, cut tops off peppers 1″ from the stem end and remove the seeds. Add peppers and boil, using a spoon to keep peppers completely submerged, until the flesh is softened slightly (about 3 minutes). Drain; set aside to cool.
Preheat oven to 350° F. Heat 4 tablespoons of olive oil in a large skillet over medium heat. Add ground meat, onions and garlic and cook, stirring often, until onions are soft and meat is no longer pink (about 5 minutes). Remove skillet from heat and drain; add rice, tomatoes and oregano; season with salt and pepper. Mix well.
Drizzle remaining tablespoon of olive oil inside peppers. Arrange peppers, cut-side up, in an 8″x8″ baking dish; add filling. Mix ketchup, Worcestershire sauce, hot sauce and ¼ cup water together in a small bowl; spoon over filling. Add remaining ¼ cup of water to the baking dish; place in oven and bake for 40 minutes or until the internal temperature of stuffed peppers is 150-160°F. Serve immediately.
Makes 4 servings.
