medium green bell peppers
low-sodium tomato juice, divided
can tomato paste
dried oregano leaves, divided
dried basil leaves
garlic powder, divided
lean ground beef
cups oats, quick or old fashioned
to 350 degrees. Cut peppers lengthwise in half. Remove seeds. Set
size saucepan, combine water, 1 cup tomato juice, tomato paste,
1/2 teaspoon oregano, basil and 1/4 teaspoon garlic powder. Simmer
10 to 15 minutes. Set aside.
In a large
bowl, combine beef, oats, tomato, carrot and onion with remaining
1 cup tomato juice, 1/2 teaspoon oregano and remaining 1/4 teaspoon
garlic powder, mixing lightly but thoroughly.
bell pepper half with about 1/3 cup meat mixture. Place in 13- by
9-inch glass baking dish; pour reserved sauce evenly over peppers. Bake 45 to 50
minutes until beef is no longer pink and juices are clear.