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 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

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.

Total recipe time: 1-3/4 hours Makes 4 servings

Recipe Courtesy of the Cattlemen's Beef Board and National Cattlemen's Beef Association www.beefitswhatsfordinner.com