Stuffed Peppers Name: Crystal Veillette Base: Fort Campbell, KY Recipe: 1 pound lean ground beef 4 medium green, red or yellow bell peppers 3/4 cup chopped onion 1/4 cup uncooked rice 3 Tablespoons catsup, divided 1 teaspoon dried oregano leaves, divided 1/2 teaspoon salt 1/4 teaspoon pepper 1 (14 1/2 ounce) can Italian-style stewed tomatoes, undrained 1. Cut tops off bell peppers; remove seeds and membrane. 2. Combine ground beef, onion, rice, 2 Tbsp. catsup, 1/2 tsp. oregano, and salt and pepper, mixing lightly but thoroughly. 3. Spoon an equal amount of meat mixture into each bell pepper. Place in 8-inch square baking dish. 4. Combine tomatoes, remaining catsup and remaining oregano; pour over stuffed peppers. 5. Cover baking dish tightly with foil. Bake in 350 degree F oven for 1 1/2 hours.