The Kwixland Cookbook



COOKBOOK 7-28

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"Stuffed Bell Peppers"

1 pound Ground Beef
4 medium green, red or yellow bell peppers
3/4 cup chopped onion
1/4 cup uncooked white rice
3 tablespoons ketchup
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon black pepper
Sauce:
1 can (14-1/2 ounces) Italian-style stewed canned tomatoes, undrained
1 tablespoon ketchup
1/2 teaspoon dried oregano leaves

Directions:
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, until instant-read thermometer inserted into center of pepper registers 160°F. Servings: 4


from the Missouri Beef Industry Council
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