- Cut tops off bell peppers; remove seeds and membrane. Combine ground beef, onion, rice, 2 tablespoons catsup, 1/2 teaspoon oregano, salt and pepper, mixing lightly but thoroughly. Spoon an equal amount of meat mixture into each bell pepper. Place in 8-inch square baking dish.
- Combine tomatoes, remaining catsup and remaining oregano; pour over stuffed peppers. Cover baking dish tightly with foil. Bake in 350°F oven for 1 1/2 hours.
- TIP: Four large zucchini or yellow squash may be substituted for the bell peppers. (Reduce cooking time by about 15 minutes.)