Beef-Stuffed Peppers

A combination of brightly colored and delicious peppers serve as festive bowls for this flavorful classic recipe.
  • Prep Time 20 minutes
  • Cook Time 90 minutes
  • Serves 4
  • Calories 315
  • Calories 315
  • Total Fat 15 g
  • Cholesterol 68 mg
  • Sodium 912 mg
  • Total Carbohydrate 23 g
  • Protein 22 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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  • 1 pound
  • 4 medium 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

Cooking Instructions

  1. Preheat oven to 350°F. Cut tops off bell peppers; remove seeds. Set aside.
  2. Combine rest of ingredients in large bowl.
  3. Stuff peppers with mixture and place in an 8x8 inch baking pan. Cover pan tightly with foil and bake 30-40 minutes until middle is hot and pepper is tender.
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