Ingredients
8
8 servings
- •8 large green bell peppers
- •6 tablespoons butter
- •1 large yellow onion, diced
- •1.5 pounds ground round
- •salt to taste
- •ground black pepper to taste
- •1 cup uncooked white rice
- •1 gallon tomato juice
Instructions
- Wash peppers thoroughly. Make a circular incision around stem to remove it. Remove seeds; rinse inside of pepper. Discard seeds and stems; set peppers aside.
- Melt butter in a skillet over medium heat; sauté onion until translucent, 3 to 4 minutes. Transfer to a large bowl.
- Mix ground beef into onions by hand. Season with salt and pepper. Slowly pour in rice while mixing by hand. Mix thoroughly. Stuff meat and rice mixture into peppers.
- Coat the bottom of 1 or 2 large pots with oil. Place stuffed bell peppers into the pot(s), leaving a 2-inch space at the top. Pour in tomato juice until peppers are covered. If there is leftover meat mixture, form it into balls and add to tomato juice.
- Cook over low heat, stirring every 20 to 45 minutes, until peppers split at the sides and juice thickens, 2 to 3 hours.
Nutritional Facts
Per 8 servings
- Calories: 467
- Carbohydrate: 53g
- Fat: 20g
- Fiber: 4g
- Protein: 24g
- Sugar: 23g
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