Ingredients
- 4 green or red bell peppers
- Salt
- 5 Tbsp. extra-virgin olive oil
- 1 small yellow or white onion, peeled and chopped
- 1 clove of garlic, peeled and chopped
- 1 lb. lean ground beef
- 1-1/2 c. cooked rice or 3/4 c. raw instant rice
- 1 c. chopped tomatoes, fresh or canned
- 1 Tbsp. chopped oregano or 1 tsp. dried oregano (optional)
- Fresh ground pepper
- 1/2 c. Ott's Famous "The Red" Dressing
- 1/2 tsp. Worcestershire Sauce
- Dash of Ott's Original Wing Sauce
- Dash of Ott's SDC Sweet Hickory BBQ
- Monterey Jack or Pepper Jack cheese (optional)
Preparation
Cut top off peppers 1 inch from the stem end, and remove seeds. Preheat oven to 350°F. Heat 4 Tablespoons of the oil in a large skillet over medium heat. Add onions, 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 Tablespoon of oil inside peppers, arrange cut side up in a baking dish, and then stuff peppers with filling. Combine Ott's Famous "The Red" Dressing, Worcestershire sauce, Ott's Wing Sauce, and Ott's SDC Sweet Hickory BBQ Sauce in a small bowl, then spoon over filling. From a block of cheese, slice 4 pieces of cheese and push down in the center of stuffing. Add 1/4 cup water to the baking dish. Place in oven and bake for 50-60 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.
Serves 4.
