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