beef stuffed peppers
- 1 pound Ground Beef
- 4 medium green, red or yellow bell peppers
- 3/4 cup chopped onion
- 1/4 cup cooked white rice
- 3 tablespoon ketchup
- 1/2 teaspoon salt
- 1/2 teaspoons dried oregano leaves
- 1/4 teaspoon black pepper
- 1 can (14 1/2 ounces) Italian-style stewed canned tomatoes, undrained
- 1 tablespoon ketchup
- 1/2 teaspoon dried oregano leaves
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, until instant-read thermometer inserted into center of pepper registers 160°F.
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.