Stuffed Peppers

Preheat oven to 350 F.

Cut tops off of the peppers and remove seeds and membranes. Heat a large stock pot full of water to a boil. Once the water is boiling lower the peppers into the water and blanch for 5 minutes. Remove them from the water and drain on a paper towel.

In an 8-inch skillet heat oil and saute onions for about 5 minutes. Then add oregano and garlic and cook an additional minute. Add the beef and cook until it is no longer pink. Stir in barbecue sauce, tomatoes, Worcestershire sauce and cooked rice. Stir until heated through then remove the pan from the heat.

Fill peppers with the filling and stand them up in a 9 x 13 inch pan. Bake 30-45 minutes until bubbly and hot.