Italian-Style Stuffed Peppers

Prep Time
15 min
Cook Time
45 min
Recipe Details
  • 1/3 cup(s) uncooked white rice, seasoned with tomato and herb
  • 4 small sweet red pepper(s)
  • 3/4 pound(s) uncooked lean ground beef, (7% or less fat)
  • 1 1/2 cup(s) canned tomato juice, or vegetable juice
  • 2 Tbsp grated Parmesan cheese
  • 1/2 tsp table salt
  • 1/4 tsp black pepper, freshly ground
  1. Cook the rice according to the package directions, omitting the butter or the vegetable oil. Let cool about 10 minutes.
  2. Meanwhile, with a sharp knife, slice off the top inch of each bell pepper and remove and discard the seeds; set the peppers aside.
  3. Combine the cooked rice, ground beef, 1/4 cup of the vegetable juice, the Parmesan, salt, and ground pepper in a medium bowl. Spoon the rice mixture evenly into the peppers.
  4. Place the peppers in a 3-quart saucepan; pour the remaining 1 1/4 cups vegetable juice around the peppers and set the pan over medium-high heat. Bring the juice to a boil; reduce the heat, cover, and simmer until the peppers are tender and the beef is cooked through, 20 – 25 minutes. Serve the peppers with the sauce. Yields one pepper per serving.

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