A combination of brightly colored and delicious peppers serve as festive bowls for this flavorful classic recipe.
- Total Fat15 g
- Cholesterol68 mg
- Sodium912 mg
- Total Carbohydrate23 g
- Protein22 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.
4 medium bell peppers
3/4 cup chopped onion
1/4 cup white rice, uncooked
4 tablespoon ketchup
1/2 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon pepper
1 can Italian-style stewed tomatoes, 14 1/2-oz., undrained
- Preheat oven to 350°F. Cut tops off bell peppers; remove seeds. Set aside.
- Combine rest of ingredients in large bowl.
- 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.