Ingredients

The following ingredients have 8 Servings
  • 8 bell peppers (cleaned and seeds removed)
  • 1 1/2 lb ground beef
  • 2 cups cooked rice
  • 1/4 cup finely minced onion
  • 2 tablespoons minced jalapeno (optional)
  • 1 cup tomatoes (canned, diced)
  • 1/2 cup V-8 juice
  • 1 tbs fresh mint or basil (chopped - optional)
  • 1/2 teaspoon salt
  • Pepper to taste

Instruction

  • Preheat oven to 350F
  • Brown the ground beef in a skillet with the onion and jalapeno (if using)
  • Drain well, blotting away excess fat
  • Add cooked rice, beef mixture, tomatoes, mint,lemon peel, salt and pepper to a bowl
  • If you want the filling to be more compact you can add a beaten egg to the rice mixture before stuffing peppers
  • Mix well
  • You can stuff the peppers one of two ways, either cut them in half vertically and stuff each half or just cut the tops off and stuff the whole thing upright.
  • Fill the cavity of the peppers with the rice mixture, don't pack it too tight
  • Place the peppers upright in a baking pan, for halves place them with the filling mounded upwards
  • Pour 1/2 cup V-8 juice around the peppers - it should come just a little way up the sides but not cover the halves
  • Cover pan with foil
  • Bake at 350 for 50-60 minutes, remove the foil for the last 10 minutes
  • Let cool slightly before serving