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.
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 oven 1 1/2 hours to medium (160°F) 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.
