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Easy Beef Stuffed Peppers
Created to use ingredients you're likely to have on hand. |
Prep: 10 minutes
Cook: 1-1/2 hours
Servings: Serves 4
| 1 |
lb. lean ground beef |
| or - |
1 package fully cooked ground beef |
| 4 |
medium green, red or yellow bell peppers |
| 3/4 |
cup chopped onion |
| 1/4 |
cup uncooked rice |
| 3 |
Tbsp. catsup, divided |
| 1 |
tsp. dried oregano leaves, divided |
| 1/2 |
tsp. salt |
| 1/4 |
tsp. pepper |
| 1 |
can (14-1/2 ounces) Italian-style stewed tomatoes, undrained |
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Cut tops off bell peppers; remove seeds and membrane. |
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Combine ground beef, onion, rice, 2 Tbsp. catsup, 1/2 tsp. oregano, salt and pepper, mixing lightly but thoroughly. Spoon an equal amount of meat mixture into each bell pepper. Place in 8x8-inch baking dish. |
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Combine tomatoes, remaining catsup and remaining oregano; pour over stuffed peppers. |
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Cover baking dish tightly with foil. Bake in 350°F oven 1-1/2 hours. |
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| Four large zucchini or yellow squash may be substituted for the bell peppers. (Reduce cooking time by about 15 minutes.) |
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