Ingredients

1 lb. lean ground beef
4 medium green, red or yellow bell peppers
3/4 cup chopped onion
1/4 cup uncooked rice
3 Tbsp. catsup, divided
1 tsp. dried oregano leaves, divided
1/2 tsp. salt
1/4 tsp. pepper
1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained
Directions

Cut tops off bell peppers; remove seeds and membrane.

Blanch (hold in boiling water for 2 minutes) peppers.

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 8x8-inch baking dish.

Combine tomatoes, remaining catsup and remaining oregano; pour over stuffed peppers.

Cover baking dish tightly with foil. Bake in 350

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