Beef-Stuffed Peppers

back

browse more recipes

Beef-Stuffed Peppers
A traditional stand-by.

Prep: 5 minutes
Cook: 1-1/2 hours
Servings: Serves 4

1 lb. lean 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 8x8-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.
	Allow to stand 5 minutes prior to serving.