1 (14 1/2 ounce) can Italian-style stewed canned tomatoes, undrained
1 tablespoon ketchup
1/2 teaspoon dried oregano leaves
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 hr | 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.
Recipe and photo credit:
Cattlemen's Beef Board and National Cattlemen's Beef Association