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Related recipes: Beef, Fall, Ground Beef, High Fiber, Low-Carb, Main Dishes, National Cattlemans Beef Association, Rice, Sweet Pepper, Tomatoes, Winter
Yield: 4 servings
1 lb ground beef
4 medium green, red or yellow bell peppers
3/4 cup chopped onion
1/4 cup uncooked regular white rice
3 Tbs ketchup
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp pepper
Sauce:
1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained
1 Tbs ketchup
1/2 tsp 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.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
