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Beef Stuffed Peppers




Source of Recipe


Tyson.com

1 pound ground beef
4 medium red, yellow or green bell peppers
3/4 cup chopped onion
1/4 cup white rice, uncooked
4 tablespoons ketchup
1/2 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon pepper
1 can Italian-style stewed tomatoes, 14 1/2 oz., undrained



1. Preheat oven to 350°F. Wash hands. 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. Spoon into peppers; stand peppers in 8 x 8 inch baking pan.

3. Combine stewed tomatoes, 1 tablespoon ketchup and oregano; pour over peppers. Cover pan tightly with aluminum foil.

4. Bake 1 1/2 hours to medium doneness (internal temp 160°F) or until beef is no longer pink in center.