Beef-Stuffed Peppers
Source: Cattlemen's Beef Board
Makes 4 servings.
1 pound ground beef
4 medium green, red or yellow bell peppers
3/4 cup chopped onion
1/4 cup uncooked regular white rice
3 tablespoons ketchup
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
Sauce:
1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained
1 tablespoon ketchup
1/2 teaspoon dried oregano
Heat oven to 350F. Cut tops off bell peppers; remove seeds.
Combine ground beef, onion, rice, 3 tablespoons ketchup, salt, 1/2 teaspoon 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 350F oven 1-1/2 hours to medium (160F) doneness, until beef is not pink in center and juices show no pink color.
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