Stuffed Bell Peppers

"Americana Beef Peppers"
[American/Mexican]

Time to Cook: 30-45 minutes
Serves: 3-4

Ingredients:
*4 Green or red bell peppers
*Extra-virgin olive oil - 5 Tbsp
*1 Medium yellow - peeled and chopped
*1 Clove of garlic - peeled and chopped
*Lean ground beef - 1 lb.
*Rice - 1 1/2 cup of cooked rice or 3/4 cup of raw instant rice
*Tomatoes, fresh or canned - 1 cup
*Oregano - 1 tbsp chopped fresh or 1 tsp of dried oregano
*Fresh ground pepper
*Salt
*Ketchup - 1/2 cup
*Worcestershire Sauce - 1/2 tsp
*Tabasco sauce - 1 tsp.

Cooking:
Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.

Preheat oven to 350 degrees F. Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions and garlic, and cook, stirring often, 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.

Drizzle remaining 1 tbsp. Oil inside peppers, arrange cut 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 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed pepper is 150-160°F.
(Pictured Version is w/o tomatoes)

Preferred With What?:
Drink: Goya Soda
Music: Latin Simone by Gorillaz