Stuffed peppers

Ingredients

• 6 medium red and/or green peppers
• Salt to sprinkle over the pepper shells
• 1 tablespoon olive oil
• 1 medium yellow onion
• 500 g minced beef
• 1 can of diced Italian tomatoes
• 1/2 cup of water
• 1/2 cup of uncooked long-grain rice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato ketchup
• 1/2 teaspoon paprika
• 2 teaspoons oregano
• Salt and pepper to taste
• 80 g shredded cheddar cheese

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Preparation

• Pre-heat oven to 180 deg C.
• Cut the peppers in half, remove the seeds and membrane, and arrange on a baking dish. Sprinkle a little salt over the peppers.
• Heat olive oil in a big saucepan. Throw in the onion and fry for 2 minutes till soft and translucent. Add the beef and fry till beef appears cooked.
• Then add the diced tomatoes, water, rice, Worcestershire sauce, ketchup, paprika, oregano, salt and pepper. Cover and simmer for 15 minutes till rice is cooked. Finally, stir in the cheese.
• Divide the mixture evenly among the peppers. Bake uncovered for 25 minutes.