Easy Stuffed Bell Peppers

Easy Stuffed Bell Peppers

Servings: 4

Peppers:
4 medium green,red or yellow bell peppers (see note)
1 pound lean ground beef
3/4 cup minced onion
1/4 cup uncooked rice
1 tablespoon ketchup
1/2 teaspoon dried oregano leaves
1/2 teaspoon minced fresh garlic
1/2 teaspoon salt
1/4 teaspoon pepper
Topping:
1 (14 1/2-ounce)can Italian style tomatoes, undrained(see Note)
1 tablespoon ketchup
1/2 teaspoon dried oregano leaves

For Peppers: Heat oven to 350 degrees. Cut tops off bell peppers: remove
seeds and membranes.

In large bowl, combine ground beef, onion, rice, ketchup, oregano, garlic,
salt and pepper, mixing lightly but thoroughly. Spoon an equal amount of
meat mixture into each bell pepper. Place peppers standing up in a lightly
oiled 8-by-8-inch baking dish.

For Topping: Combine tomatoes, ketchup and oregano; if using whole tomatoes,
it's best to chop them up. Spoon over stuffed peppers. Cover baking dish
tightly with foil. Bake 1 1/2 hours or until meat mixture is cooked to 160
degrees.

Note: Mix and match colors of peppers for eye appeal. To chop canned whole
tomatoes, pour into bowl and cut or squash them into small chunks.