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Fall Family Supper

Classic Beef-Stuffed Peppers - National Cattlemen's Beef Association on behalf of The Beef Checkoff

(Family Features) Take advantage of the cooler weather and reacquaint yourself with the delights of a classic oven favorite — stuffed peppers. The savory aroma wafting from the kitchen as they bake is sure to bring the family running to the table.

Perfect for a weeknight meal, Classic Beef-Stuffed Peppers are big on flavor but simple in preparation. Total hands-on time is only 15 minutes, and you don't even have to precook the ground beef. Just combine the beef, rice and seasonings, then stuff the peppers. Top with chunky tomato sauce and pop them into the oven. While the peppers are baking, toss together a simple green salad for a wholesome — and easy — dinner.

Remember, when mixing ground beef, mix lightly but thoroughly — over mixing can result in a firm, compact texture after cooking. Also, cook ground beef mixtures to medium (160°F) doneness, using an instant-read thermometer to verify the temperature.

For more delicious beef recipes, visit www.BeefItsWhatsForDinner.com.

Classic Beef-Stuffed Peppers
Total preparation and cooking time: 1-1/2 hours
Makes 4 servings

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)

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.

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: 328 calories; 15g fat (5g saturated fat, 6g monounsaturated fat); 77mg cholesterol; 824mg sodium; 25g carbohydrate; 5.1g fiber; 25g protein; 5.7mg niacin; 0.7mg vitamin B6; 2.1mcg vitamin B12; 4mg iron; 19mcg selenium; 5.8mg zinc.

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

SOURCE: National Cattlemen's Beef Association