Beef-Stuffed Peppers
Recipe Ingredients
Peppers
- 1 pound ground beef
- 4 medium green, red or yellow bell peppers
- 3/4 cup chopped onion
- 1/4 cup uncooked white rice
- 3 tablespoons ketchup
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon black pepper
Sauce
- 1 can (14 1/2 ounces) Italian-style stewed canned tomatoes, undrained
- 1 tablespoon ketchup
- 1/2 teaspoon dried oregano leaves
Method
- Heat oven to 350 degrees 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 degrees F oven for 1 1/2 hours, until instant-read thermometer inserted into center of pepper registers 160 degrees F.
Total Recipe Time: 1 3/4 hours
Makes 4 servings
Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Color is not a reliable indicator of Ground Beef doneness.
Nutrition information per serving: 342 calories; 14 g fat (5 g saturated fat; 6 g monounsaturated fat); 77 mg cholesterol; 739 mg sodium; 29 g carbohydrate; 3.7 g fiber; 25 g protein; 5.4 mg niacin; 0.6 mg vitamin B6; 2.1 mcg vitamin B12; 4.1 mg iron; 19.3 mcg selenium; 5.7 mg zinc
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
Reprinted with permission from Cattlemen's Beef Board and National Cattlemen's Beef Association