RSJ’s Stuffed Peppers

1 Tbsp Bacon fat
1 cup Yellow onion, small dice
1 tsp Steak seasoning
1 tsp Kosher salt
2 Tbsp Sugar
1 tsp Black pepper, freshly ground
2 tsp Fresh garlic, minced fine
1/4 tsp Dry basil
1/4 tsp Dry oregano
1/8 tsp Dry thyme
2 Tbsp Tomato paste
1 Egg, slightly beaten
1 1/2 pounds Lean ground beef
1 – 28 ounce can Diced tomatoes, drained very well
6 Large bell peppers, tops and seeds removed

Preheat the oven to 350 degrees.

In a small sauté pan, heat the bacon fat over medium heat. Add onions, steak seasoning, salt, sugar and pepper and cook 3-4 minutes. Add the garlic, basil, oregano and thyme and cook one more minute. Stir in the tomato paste and cook 4-5 minutes, stirring constantly.

Remove mixture from the heat and transfer to a large mixing bowl. Allow to cool completely.

Once the mixture has cooled, mix in the egg, ground beef and drained tomatoes. Fill each pepper with the ground beef mixture. Place in an ovenproof Pyrex dish

Cook the peppers in the oven for 25-30 minutes (or until medium-well).

Remove from the oven and serve.

Yield: 6 servings