Beef and Veal: Beef and Veal Dishes: Beef-Stuffed Peppers

Stuff it! This protein-rich, stuffed pepper dish is nourishing and flavorsome.

Author: Recipe and photo courtesy of The Beef Checkoff - www.beefitswhatsfordinner.com
Date: December 27, 2012

Suggestions: Although bell peppers are available year round, their color is at their best in the Fall.

Serves: 4 person(s)
Yield: 4 x 1 bell pepper servings

Preparation Time: 20 mins
Cooking Time: 1 hrs 30 mins

Ingredients:

4 medium green, red or yellow bell peppers (or combination of colors)
0.45 kg extra lean ground beef (95% lean)
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 black pepper
1 can (14-1/2 oz) Italian-style stewed tomatoes, undrained (for sauce)
1 Tbsp ketchup (extra, for sauce)
1/2 tsp dried oregano (extra, for sauce)

Directions:

Heat oven to 350ºF. Cut off tops of bell peppers; remove seeds. Set aside.

Combine ground beef, onion, rice, 3 tablespoons ketchup, salt, 1/2 teaspoon oregano, and black pepper in large bowl, mixing lightly but thoroughly.

Spoon into bell peppers; stand peppers in 8 x 8-inch baking dish. Combine sauce ingredients; pour over peppers. Cover dish tightly with aluminum foil.

Bake in preheated oven 1-1/2 hours until cooked to medium (160ºF), or until beef is not pink in center and juices show no pink color.