Beef-Stuffed Peppers
1 lb. ground beef
4 medium green, red, or yellow bell peppers
3/4 cup chopped onion
1/4 cup uncooked regular white rice
3 Tbsp. ketchup
1/2 tsp. salt
1/2 tsp. dried oregano
1/4 tsp. pepper
Sauce:
1 can (14-1/2 oz.) Italian-style stewed tomatoes, undrained
1 Tbsp. ketchup
1/2 tsp. dried oregano |
Heat oven to 350°F. Cut tops off bell peppers; remove seeds. Combine ground beef, onion, rice, 3 Tbsp. ketchup, salt, 1/2 tsp. Oregano, and pepper in large bowl, mixing lightly but thoroughly. Spoon into peppers; stand peppers in 8 x 8-inch baking dish. Combine sauce ingredients; pour over peppers. Cover dish tightly with aluminum foil. Bake in 350°F oven 1-1/2 hours to medium (160°F) doneness—until beef is not pink in center and juices show no pink color. Makes 4 servings.
