Quick to fix – takes one hour to bake.
Time to prepare: 10 minutes
| 1 lb. lean ground beef
4 medium green, red or yellow bell peppers
3/4 cup chopped onion
1/4 cup uncooked rice
3 Tbsp. catsup, divided
1 tsp. dried oregano leaves, divided
1/2 tsp. salt
1/4 tsp. pepper
1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained
| Cut tops off bell peppers; remove seeds and membrane.
Blanch (hold in boiling water for 2 minutes) peppers.
Combine ground beef, onion, rice, 2 Tbsp. catsup, 1/2 tsp. oregano, salt and pepper, mixing lightly but thoroughly. Spoon an equal amount of meat mixture into each bell pepper. Place in 8×8-inch baking dish.
Combine tomatoes, remaining catsup and remaining oregano; pour over stuffed peppers.
Cover baking dish tightly with foil. Bake in 350°F oven 1 hour.
|using 95% lean ground beef: Calories 294, Total Fat 7g, Saturated Fat 3g, Cholesterol 76mg, Protein 28g, Carbohydrate 30g, Iron 5mg, Zinc 7mg, Sodium 776mg, Potassium 507mg, Calcium 61mg, Vitamin C 120mg, Vitamin A 136RE, Vitamin B12 2ug|