Serves 4.
1 pound lean ground beef or
1 package fully cooked ground beef
4 medium green, red or yellow bell peppers
3/4 cup chopped onion
1/4 cup uncooked rice
3 tablespoons catsup, divided
1 teaspoon dried oregano leaves, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 (14 1/2 ounce) can Italian-style stewed
tomatoes, undrained
Cut tops off bell peppers; remove seeds and membrane. Combine ground beef, onion, rice, 2 Tbsp. catsup, 1/2 tsp. oregano, salt and pepper, mixing lightly but thoroughly. Spoon an equal amount of meat mixture into each bell pepper. Place in 8-inch square baking dish.
Combine tomatoes, remaining catsup and remaining oregano; pour over stuffed peppers. Cover baking dish tightly with foil. Bake in 350 degree F oven for 1 1/2 hours.
TIP: Four large zucchini or yellow squash may be substituted for the bell peppers. (Reduce cooking time by about 15 minutes.)