WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


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.

 


WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2008 Wisconsin Energy Cooperative News