When I was a kid I really didn’t care for stuffed peppers. Recently I have experimented with them and have put this recipe together that I think is awesome. I have tried using tomato sauce, tomato soup, and ketchup to top them off with. Ultimately I prefer the ketchup sauce to top them off with.Ingredients 6 large bell peppers 2 tablespoons salt 2 tablespoons pepper 1 clove of garlic crushed 1 table spoon of parsley 1 tablespoon of oregano 1 medium onion chopped 1 pound of lean ground beef 1 cup of long grain wild rice 1 can of crushed tomatoes 1/2 cup of ketchup 2 tablespoons of worchestershire sauce Directions: In large soup pot boil water. Cut tops of the peppers off and remove all seeds. Place peppers in boiling water until softened, approximately 5 minutes. In smalll pot cook long grain wild rice, I prefer the Uncle Ben’s but any kind of rice will work. In large skillet saute onions until soft, add ground beef and garlic, cook until beef is completly cooked. Add crushed tomatoes, parsley, oregano, salt and pepper. Blend together and cook until it thickens approximately 10 minutes. Preheat oven to 350 degrees. In baking dish put enough water in the bottom to cover it. Place peppers in dish and pack each pepper tightly with mixture. In seperate small pot mix ketchup and worchestershire sauce and heat until hot. Spoon ketchup mixture over the top of each pepper. Place in oven and cook approximetly 45 minutes.