Easy Stuffed Bell Peppers
Serving Size / Yield
- 4 green peppers washed, topped and seeded
- 1 1/2 - 2 lb. ground beef
- 1 pkg. spanish rice flavor Rice-a-Roni, cooked
- 1 sm. onion, chopped
- 1 tsp. chopped garlic
- 1 tsp. salt
- 1/8 tsp. black pepper
- 1 egg
- 2-3 C. V8 juice (enough to go up about 2/3 the side of the peppers) seasoned with salt, pepper, Worcestershire sauce, garlic and onion powders to taste.
Combine meat and next 6 ingredients.
Stuff the bell peppers with the meat and rice mixture.
Arrange bell peppers and “porcupine balls” in a roasting pan and pour V8 “sauce” over the peppers, cover and bake at 350 degrees for 1 ½ - 2 hours.
You can also cook in a large crock pot on low for 6-7 hours or on high for 3-4 hours. OR, in a Dutch oven on the stove-top at a low simmer for 1 ½ - 2 hours.