Bring large pot of water to boil over high heat. Cut off tops of peppers, remove seeds.

Add several pinches of salt to water. Keep peppers submerged, until brilliant green and slightly softened about 3 minutes. Drain and set aside to cool.

Preheat oven to 350

Heat 4 tbsp of oil in a skillet over medium heat. Add onions, garlic, and cook until golden.

Add meat and cook from red to pink. Remove from skillet, add rice, tomatoes, oregano seasonings, salt and pepper and mix well.

Drizzle remaining oil inside peppers. Arrange peppers in pan, stuff. Combine Ketchup and 6 tablespoons of water and put in bottom of pan.

Bake 1 hour