Baked Stuffed Bell Peppers

A classic American dish that one can't easily
find in restaurants is stuffed bell peppers.
It's essentially meatloaf stuffed into
red or green bell peppers and baked in the oven.

Ingredients:
4 green or red bell peppers
Salt to taste
5 Tbsp extra-virgin olive oil
1 medium yellow onion, peeled and chopped
1 clove of garlic, peeled and chopped
1 lb of lean ground beef
1 1/2 cup of cooked rice
1 cup chopped tomatoes, fresh or canned
1 tsp of dried oregano
Fresh ground pepper
1/2 cup ketchup
1/2 tsp of Worcestershire Sauce
Dash of Tabasco sauce

Directions:
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 degrees F.