Beef-Stuffed Peppers

Total: 1 3/4 hr | Yield: 4 servings

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 (14 1/2 ounce) can Italian-style stewed canned tomatoes, undrained
• 1 tablespoon ketchup
• 1/2 teaspoon dried oregano leaves

Instructions

1. Heat oven to 350 degrees F.

Peppers

1. Cut tops off bell peppers; remove seeds.
2. 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.

Sauce

1. Combine 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.

Notes

Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.

Nutrition

Per serving: 342 calories; 14 gfat (5g saturated fat; 6g monounsaturated fat); 77mg cholesterol; 739mg sodium; 29g carbohydrate; 3.7g fiber; 25g protein; 5.4mg niacin; 0.6mg vitamin B6; 2.1mcg vitamin B12; 4.1mg iron; 19.3mcg selenium; 5.7mg zinc

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

Attribution

Recipe and photo used with permission from: Cattlemens Beef Board and National Cattlemen's Beef Association