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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 |
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Sauce: |
| 1 |
can (14-1/2 oz.) Italian-style stewed tomatoes, undrained |
| 1 |
Tbsp. ketchup |
| 1/2 |
tsp. dried oregano |
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Heat oven to 350°F. Cut tops off bell peppers, remove seeds. |
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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. |
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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. |
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Allow to stand 5 minutes prior to serving. |
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