Instructions:

Nana's Stuffed Bell Peppers

I made these last night. They cook on top of the stove instead of the oven. That way you don't heat up the house. My Nana used a cast iron Dutch oven. It was a huge thing and a pepper never tasted as good as it came out of that ol' iron pot!

2 pounds ground beef
4 slices bread, torn into small pieces
2 teaspoons onion powder
Salt and pepper
10 large bell peppers
2 cups ketchup
1 cup brown sugar
2 teaspoons Worcestershire sauce
Water

Mix ground beef, bread, onion powder and salt and pepper to taste. Split peppers in half lengthwise. Remove seeds and discard. Stuff with meat mixture. Lay in cast iron Dutch oven (I use my big skillet).

Mix ketchup, sugar and Worcestershire sauce and pour over the tops of peppers. Pour water into the pot to bring up to 1 inch from the bottom of the peppers. Bring to a boil over high heat. Cover and reduce heat to simmer, cook 20 minutes. Check water level to see that peppers do not stick, adding more water if necessary. If peppers are tender, remove from Dutch oven to serving platter and serve.