Celebrate Healthy Living with Beef!

Guest blog by Amanda Radke,
BEEF Daily editor, and fifth-generation rancher from Mitchell, SD

After a long, cold winter and spring on the ranch, the sun is finally shining, the birds are chirping, the pastures are greening up, and I’m dusting off my running shoes to start training for an upcoming half-marathon this summer. May not only brings a change in weather and our spirits, but it’s also a time of celebration. Did you know May is Beef Month?

As a busy rancher, writer, blogger, speaker and wife, I believe in the power of protein found in beef to keep me strong, healthy and energized to conquer the things I need to accomplish throughout the day.

In honor of Beef Month, I hope you will try this family-favorite recipe, “Beef-Stuffed Peppers.” This is an oldie, but a goodie, found at BeefItsWhatsForDinner.com. The best part about this easy recipe is that it always wows a crowd and makes a bold statement when entertaining. Be inspired by this recipe and have a May fiesta to celebrate family, friends, healthy living and May Beef Month!

More about Amanda Radke:

When BEEF magazine decided to initiate BEEF Daily, an online roundup of beef-industry news and commentary presented each morning from Monday through Thursday, Amanda Radke was the logical choice to serve as its Editor.

She’s a fifth-generation rancher from Mitchell, SD, and a recent South Dakota State University graduate. She grew up on a family-owned Limousin seedstock operation in which she’s still very active.

At a young age, she already has a long record of advocacy for the U.S. beef industry. She’s the 2006 National FFA Extemporaneous Speaking champion, and the 2006 National Beef Ambassador. And she’s served previous internships with USDA’s Ag Marketing Service in Washington D.C, and the National Cattlemen’s Beef Association in Denver, Colo., in addition to an internship with BEEF magazine this in 2008.

Just how much of an advocate is she? You might ask. Perhaps you heard the story of a young FFA member who led a walkout of several thousand members from a Carrie Underwood concert a couple of summers ago in protest of the country singer’s anti-meat positions and association with the Humane Society of the U.S. That young person was Amanda.

On BEEF Daily, Amanda will be providing timely industry news each morning from Monday through Thursday, to which readers can comment; along with her blog chronicling her experiences and adventures as a young ag professional.

Beef Stuffed Peppers



  • 1 pound ground beef
  • 4 medium green, red or yellow bell peppers
  • 3/4 cup chopped onion
  • 1/4 cup uncooked white rice
  • 3 tablespoons ketchup
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon black pepper



  • 1 can (14-1/2 ounces) Italian-style stewed canned tomatoes, undrained
  • 1 tablespoon ketchup
  • 1/2 teaspoon dried oregano leaves


  1. Heat oven to 350°F. Cut tops off bell peppers; remove seeds.
  2. Combine ground beef, onion, rice, 3 tablespoons ketchup, salt, 1/2 teaspoon oregano and pepper in large bowl, mixing lightly but thoroughly.
  3. Spoon beef mixture into peppers; stand peppers in 8 x 8-inch baking dish.
  4. Combine sauce ingredients; pour over peppers.
  5. Cover dish tightly with aluminum foil. Bake in 350°F oven 1-1/2 hours, until instant-read thermometer inserted into center of pepper registers 160°F.