Stuffed Bell Peppers with Black Truffle Oil Recipe

1 Cook the rice following the directions on the rice package.

2 Sauté onions and garlic:  4 tablespoons of the truffle 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

3 Make filling: Add the meat, cooked rice, cooked onions, tomatoes, oregano, salt, and pepper to a large bowl. Mix everything together with your hands or a wooden spoon, just enough so that the ingredients are all well distributed. Do not over-mix

 4 Stuff the peppers: Drizzle remaining 1 tablespoon of truffle 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.

6 Bake: Add 1/4 cup of water to the baking dish. Place in 350°F 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.