Stuffed Peppers

1. Bring a large pot of water to a boil, while prepping the peppers.
2. Cut the tops off of the peppers (about an inch from the stem end), and remove the seeds.
3. Add salt to the boiling water and add your peppers to boil for about 3 minutes (or until slightly softened). Note: Be sure to keep the peppers completely submerged in the pot.
4. Once the peppers are done – drain them, set aside, and let them cool.
5. Preheat the oven to 350 degrees F.
6. Place a large skillet on medium heat, add 2 Tablespoons of olive oil and the onions, and saute the onions. Stir until translucent (about 5 minutes). Add the garlic and cook for another minute.
7. Remove the skillet from the heat. Take a large mixing bowl, and add your onions/garlic from the skillet, the meat (uncooked), rice (cooked), tomatoes, and basil. Season the mixture with both salt and pepper (to taste). Mix the ingredients together well (making sure they are evenly distributed).
8. Place the peppers in a baking dish (cut side up), and drizzle the remaining olive oil inside of them.
9. Stuff the peppers with the filling.
10. For the sauce/topping – combine the ketchup, Worcestershire sauce, hot sauce, and 1/4 cup of water in a small bowl.
11. Spoon the topping on top of each of the pepper’s filling.
12. Add 1/4 of water to the baking dish and place the peppers in the oven to bake for 40 to 50 minutes (or until the meat has cooked). Note: I cooked mine for a little over 50 minutes. Plate, and enjoy!

Recipe adapted from Simplyrecipes.com (Dad’s Stuffed Bell Peppers).