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Ww Hearty Stuffed Bell Peppers


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  • 1/2 cup uncooked white rice
  • 4 medium bell peppers, any color
  • 10 ounces extra lean ground beef (7% or less fat)
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups 100% vegetable juice (e.g. V8)
  • 3 tablespoons grated parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon italian seasoning
  • 1/2 teaspoon Mrs. Dash seasoning mix
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper


Servings 4
Preparation time 15mins
Cooking time 75mins


Step 1

1 Cook the rice according to package directions, omitting the butter or vegetable oil. Cool 10 minutes.
2 Meanwhile, with a sharp knife, slice off the top of each bell pepper and remove the seeds. Set aside. Remove and discard stems and chop remaining pepper tops.
3 Combine the cooked rice, the ground beef, onion, chopped pepper, garlic, 1/4 cup of the vegetable juice, the Parmesan, and spices in a medium bowl. Spoon the rice mixture, dividing it evenly, into the bell peppers.
4 Place the bell peppers in a deep 3-quart sauce pan; pour the remaining 1 1/4 cups vegetable juice around the bell peppers.
5 Set pan over medium high heat. Bring to a boil; reduce heat to simmer and cover.
6 Simmer until peppers are tender and beef is cooked through, 20 - 30 minutes.
7 Place each bell pepper in a serving bowl and serve with the sauce.


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