Polish Stuffed Peppers - Italian Style
cup Arborio rice
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 teaspoons chopped fresh oregano (or 1 tsp. dried)
3 cups tomato sauce (see below)
Preheat oven to 400 degrees F. Cut the stems from the peppers and scrape out the seeds and the membranes with a spoon. Heat 2 tablespoons olive oil in a small skillet over medium heat. Stir in the onion and cook, stirring until slightly caramelized, about 5 minutes. Scrape onion into a mixing bowl, add the ground meat, egg, grated cheese, parsley, oregano and cooked rice, and stir together until evenly blended.
Divide the filling among the peppers using about 1/2 cup to fill each pepper loosely. Rub the outside of the peppers lightly with olive oil and place them in a 13 x 9-inch baking dish. Roast the peppers, turning once or twice with tongs, until softened and lightly browned in spots, about 20 minutes.