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Old fashioned stuffed bell peppers are
one of the comfort foods. So, when's the last time you tasted
this colorful main dish of sweet peppers nice enough to share
their flavor throughout the seasoned ground beef and rice filling?
Maybe it's time to try this wholesome dish again.
Beef-Stuffed Peppers
- 1 pound ground beef
4 medium green, red or yellow bell peppers
3/4 cup chopped onion
1/4 cup uncooked regular white rice
3 tablespoons ketchup
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
Sauce:
1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained
1 tablespoon ketchup
1/2 teaspoon dried oregano
- Heat oven to 350°F (175°C). Cut
tops off bell peppers; remove seeds.
- Combine ground beef, onion, rice, 3 tablespoons
ketchup, salt, 1/2 teaspoon oregano and pepper in large bowl,
mixing lightly but thoroughly. Spoon into peppers; stand peppers
in 8 x 8-inch baking dish.
- Combine sauce ingredients; pour over peppers.
Cover dish tightly with aluminum foil.
- Bake in 350°F (175°C) oven 1 1/2
hours to medium (160°F / 70°C) doneness, until beef is
not pink in center and juices show no pink color.
Makes 4 servings.
Recipe and photograph provided courtesy
of the Beef Industry Council.
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