Main Dish-Beef-Stuffed Bell Peppers

This is another recipe from the meal make and take that I have had fun doing in the past. This freezes great and wonderful to prepare after a busy day.

BEEF-STUFFED BELL PEPPERS

1 lb. ground beef

4 med. bell peppers, any color

3/4 cup chopped onion

1/4 cup uncooked white rice

3 Tbsp. ketchup

1/2 tsp. salt

1/2 tsp. dried oregano

1/4 tsp. pepper

Sauce:

1 can (14.5 oz.) Italian style stewed tomatoes, undrained

1 Tbsp. Ketchup

1/2 tsp. dried oregano

Heat oven to 350 degrees. Cut tops off bell peppers, remove seeds. Combine ground beef, onion, rice, 3 Tbsp. Ketchup, salt, 1/2 tsp. Oregano, and pepper in large bowl, mixing lightly. Spoon into peppers, stand peppers in 8x8" baking dish. Combine sauce ingredients, pour over peppers. Cover dish tightly with foil. Bake 1-1/2 hours until beef is not pink in center and juices show no pink color.