These peppers make a great main dish and I can not say how many times I have had them for a lunch at work as leftovers. This recipe is almost better the second time you reheat the stuffed peppers. You can also lay out foil on the grill as a base and cook peppers in a covered foil dish on the grill to get ready for summer fun.
Instructions
1. Bring a large cooking pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds rinsing out the insides. Add several generous pinches of salt to boiling water, and then add peppers and cook.
2. Using a slotted spoon, keep peppers completely submerged, until brilliant green or red. The pepper's flesh should be slightly softened after 3 minutes. Drain, and set aside to cool. Preheat oven to 350 degrees.
3. Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions and garlic, and cook, stir until soft and translucent, about 5 minutes. Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well.
4. Drizzle remaining 1 tbs Oil inside peppers, arrange open side 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. Add 1/4 cup of water to the baking dish. Place in oven and bake for 30 minutes.
Tags: baking dish