1. Preheat oven to 350 degrees F. Prepare bell peppers, by washing first, I usually cut my peppers horizontally in half, remove the stem end, and remove seeds or cut top off peppers 1 inch from the stem end, and remove seeds, wash, set on paper towel to drain excess water.
2. Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook a minute more. Remove skillet from heat, add meat, rice, tomatoes, and oregano, 1/2 cup ketchup, ½ cup steak sauce and season generously with salt and pepper. Mix well. (You may find it easier to put the ingredients at this point into a large bowl and mix together with your hands.)
3. Drizzle remaining 1 tablespoon of olive oil inside the peppers. Arrange the cut side of the peppers up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish. Place in oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed peppers is 150-160°F.
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