Beef-Stuffed Peppers Serves: 4 1 pound ground beef 4 medium green, red or yellow bell peppers 3/4 cup chopped onion 1/4 cup uncooked regular white rice 3 tablespoons ketchup 1/2 teaspoon salt 1/2 teaspoon dried oregano 1/4 teaspoon pepper Sauce: 1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained 1 tablespoon ketchup 1/2 teaspoon dried oregano 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 to medium (160°F) doneness, until beef is not pink in center and juices show no pink color. 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.
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