Stuffed Bell Peppers

Ingredients

• 6 large bell peppers
• 1 1/4 lb ground beef (85/15)
• 1 1/2 cups cooked long-grain white rice
• 1 tablespoon olive oil
• 1 yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 can (15 oz) tomato sauce
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon Worcestershire sauce
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon black pepper
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup beef broth

Before you cook

• Slice the tops off the peppers and pull out the seeds and ribs.
• Finely chop the onion and mince the garlic.
• Bring a large pot of salted water to a boil.

Steps

1. Boil the hollowed peppers for 4 minutes, then lift them out and stand them upside down on a rack to drain.
2. Heat the oven to 375 degrees Fahrenheit.
3. Heat the olive oil in a skillet over medium-high heat and brown the ground beef for 7 minutes, breaking it up as it cooks.
4. Add the onion and cook for 5 minutes, then stir in the garlic for 30 seconds.
5. Stir in the tomato paste, half the tomato sauce, the oregano, Worcestershire sauce, salt and pepper.
6. Fold in the cooked rice and half a cup of the cheddar and take the pan off the heat.
7. Pour the remaining tomato sauce and the beef broth into a baking dish just large enough to hold the peppers upright.
8. Stand the peppers in the dish and pack them full of the beef and rice mixture.
9. Cover the dish tightly with foil and bake for 30 minutes.
10. Uncover, scatter the remaining cheddar over the tops, and bake 12 minutes more until the cheese is melted and bubbling.
11. Spoon the sauce from the dish over each pepper as you serve it.