Easy Stuffed Bell Peppers

Easy Stuffed Bell Peppers

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I came up with this recipe about 20 years ago and I still get a standing ovation when I serve them! The secret is in the juice!

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Ventura, CA

Time needed

45 min preparation + 1 1/2 - 2 hour cooking

Serving Size / Yield

4 servings

Ingredients

  • 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.

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Directions

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.

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