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Easy Stuffed Bell Peppers

3 Hours
3 Hr Cook
What You Need
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1 serving
Original recipe yields 1 serving
4 green peppers washed, topped and seeded
1 1/2 - 2 lb ground beef
1 pkg Spanish Rice flavor Rice-a-Roni - cooked
1 small onion, chopped
1 tsp chopped garlic
1 tsp salt
1/8 tsp black pepper
1 egg
2-3 cups 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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Let's Make It
1
Combine meat and next 6 ingredients. Stuff the bell peppers with the meat and rice mixture. I usually have extra meat mixture and use it to make “porcupine balls” to cook along with the peppers.
2
Arrange bell peppers and “porcupine balls” in a roasting pan and pour V8 “sauce” over the peppers.
3
Cover and bake at 350 degrees F for 1 ½ - 2 hours.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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