Stuffed Bell Peppers

• 8 medium green bell peppers
• 2 tablespoons canola oil
• 2 pounds ground beef sirloin
• 1 large yellow onion, chopped
• 2 tablespoons minced fresh parsley
• 3 cloves garlic, finely chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 2 tablespoons Worcestershire sauce
• Two 28-ounce cans diced tomatoes, drained
• One 29-ounce can tomato sauce

1. Preheat the oven to 400 degrees.
2. Slice the tops off the bell peppers.
3. Seed, core, rinse under cold running water, and set aside.
4. Combine the oil, beef, and onion in a large, heavy skillet over medium heat.
5. Stirring constantly, cook until the meat is no longer pink.
6. Add the parsley, garlic, thyme, basil, salt, black pepper, cayenne pepper, and Worcestershire sauce.
7. Still stirring, cook for about 3 minutes.
8. Add the tomatoes and cook and stir for 5 minutes more to heat through.
9. Stuff the peppers with the mixture and place them in a 9-by-12-inch baking dish.
10. Pour the tomato sauce over the peppers.
11. Cover with foil and bake until the peppers are soft and tender, about 30 minutes.
12. Remove the foil and bake for 5 to 10 minutes more, until browned on top.

green bell peppers, canola oil, ground beef sirloin, yellow onion, parsley, garlic, thyme, basil, salt, freshly ground black pepper, cayenne pepper, worcestershire sauce, tomatoes, tomato sauce

Taken from www.epicurious.com/recipes/food/views/stuffed-bell-peppers-391626 (may not work)