Stuffed Peppers

Ingredients:

2 green or red bell peppers
salt
5 Tbsp olive oil
1 medium chopped onion
enough ground beef or steak chunks to fill peppers
1 cup cooked rice (optional)
pepper
1/4 cup ketchup
1/4 tsp Worcestershire sauce
dash of Tabasco sauce
2 slices of medium cheddar cheese (optional)

Bring a large pot of water to a boil. 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) and their flesh slightly softened (about 3 minutes). Drain, and set aside to cool.

Preheat oven to 350 degress F. Heat 4 Tbsp 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, 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 1/8 cup of water in a small bowl, the spoon over the filling. Lay a slice of cheddar cheese on top of each stuffed pepper. Add 1/4 cup of water to the bakind dish. Place in oven and bake for 40-50 minutes.