Beef-Stuffed Peppers
Stuff it! This protein-rich, stuffed pepper dish is nourishing and flavorsome.
Preparation Time: 20 mins
Cooking Time: 1 hr
Yield: 4 x 1 bell pepper servings
Ingredients
- 4 medium green, red or yellow bell peppers (or combination of colors)
- 1 lb 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.
Tips:
Although bell peppers are available year round, their color is at their best in the Fall.