Classic Beef-Stuffed Peppers

Ingredients
4 medium red, green or yellow bell peppers
1 14 1/2-ounce can diced tomatoes, drained
1 8-ounce can tomato sauce
3 tablespoons chopped fresh parsley, divided
1 pound ground beef

1/2 cup finely chopped onion
1/2 cup cooked white or brown rice, cooled
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Chopped fresh parsley (optional)


Preparation
Heat oven to 400°F. Cut tops off bell peppers; remove seeds and membranes. Place peppers upright in 8-inch square baking dish, cutting thin slice off bottoms of peppers to stabilize, if necessary.
Combine tomatoes, tomato sauce and 1 tablespoon parsley in large bowl. Remove and reserve 1 cup tomato mixture. Combine ground beef, onion, rice, remaining 2 tablespoons parsley, Worcestershire sauce, garlic, salt and black pepper with remaining tomato mixture in bowl, mixing lightly but thoroughly.
Spoon beef mixture evenly into peppers. Top with reserved tomato mixture. Cover baking dish with aluminum foil.
Bake at 400°F for 30 minutes. Uncover baking dish; continue baking 35 to 40 minutes to medium (160°F) doneness, until beef is not pink in center and juices show no pink color. Garnish with parsley, if desired.


Serves
Makes 4 servings


Notes, Tips & Suggestions
Cook's Tip: Due to the natural nitrate content of certain ingredients such as onions, celery and bell peppers, ground beef may remain pink even when a 160°F internal temperature has been reached. Always verify the internal temperature with a meat thermometer or instant-read thermometer to be certain it reaches 160°F.

Nutrients per serving using 80 percent lean ground beef:

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Calories: 328 Total Fat: 15g
Cholesterol: 77mg Protein: 25g
Carbohydrates: 25g Sodium: 824mg

Preparation and Cooking Time
1-1/2 hours

Source
National Cattlemen's Beef Association on behalf of The Beef Checkoff

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Posted in: main dishes