Stuffed Peppers
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • 6 to 7 bell peppers (I prefer a variety of colors)
  • 1 pkg wild rice mix
  • 3 Tbsp butter
  • 2 tsp (or 2 cloves) minced garlic
  • 1½ large onions, chopped
  • 2 lbs. ground beef
  • Salt and pepper, to taste
  • 1 11.5-oz can V8 juice
  • 4 Tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 tsp crushed red pepper flakes*
  • 2 Tbsp chopped fresh cilantro
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh thyme, chopped
  • 1 15-oz can tomato sauce
  • 1 8-oz can tomato sauce
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Pepper Jack cheese
Instructions
  1. Cut tops off of peppers and remove seeds and membrane. Slice off stem and dice pepper tops. Set aside.
  2. Fill a large stockpot with water and add peppers. Bring to boil over high heat and then reduce to medium-low to simmer until peppers are fork tender, about 5 minutes. Remove from pot and drain.
  3. Meanwhile, cook wild rice according to package directions.
  4. While rice is cooking, melt butter in a large fry pan over medium-high heat. Add garlic, onions, and diced peppers (from pepper tops) and saute until tender. Remove from pan and pour into a large bowl.
  5. To the same pan, add ground beef and saute until brown. Add salt and pepper to taste. Remove from heat.
  6. When rice is done, add it to the garlic, onions, and peppers bowl. Stir in V8 juice, Worcestershire sauce, garlic powder, Italian seasoning, red pepper flakes, cilantro, and 15-oz can of tomato sauce.
  7. Add rice mixture to ground beef and saute, over medium-high heat, until combined. Stir in thyme and rosemary.
  8. Preheat oven to 350 degrees.
  9. Arrange drained peppers in a casserole pan sprayed with nonstick cooking spray. Fill each to the top with meat and rice mixture. Spread remaining meat and rice mixture evenly around bell peppers.
  10. Pour 8-oz can of tomato sauce evenly over peppers and remaining filling at the bottom.
  11. Sprinkle peppers evenly with cheeses and bake at 350 degrees for 45 minutes.
Notes
*The filling has a little kick to it, but it's just mild enough that you don't have to sip your water after each bite. If you prefer things on the spicier side, add more red pepper flakes. For a kid-friendly version, you can omit the red pepper flakes.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/stuffed-peppers/