Easy Stuffed Bell Peppers

Easy Stuffed Bell Peppers


Easy Stuffed Bell Peppers are a warm and hearty meal. This recipe for stuffed peppers uses an interesting combination of ground beef, ready-made rice and V8 juice. The oven does most of the work on this one.


You can also cook in a large crock pot on low for 6-7 hours or on high for 3-4 hours.

OR, in a Dutch oven on the stove-top at a low simmer for 1 ½ - 2 hours.



Preparation Time20 min

Cooking Time2 hr


  • 4 green peppers washed, topped and seeded
  • 2 pounds ground beef
  • 1 Pkg. Spanish Rice flavor Rice-a-Roni - cooked
  • 1 small onion, chopped
  • 1 teaspoon chopped garlic
  • 1 teaspoon salt
  • 4/5 teaspoon black pepper
  • 1 egg
  • 3 cups V8 juice (enough to go up about 2/3 the side of the peppers). Add salt, pepper, Worcestershire sauce, garlic and onion powders to taste to make V8 sauce.


  1. Preheat oven to 350 degrees F.

  2. Combine meat and all ingredients except V8 sauce.

  3. Stuff the bell peppers with the meat and rice mixture.

  4. Arrange bell peppers in a roasting pan and pour V8 sauce over the peppers, cover and bake at 350 degrees for 1 ½ - 2 hours.

Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

I love the V-8 addition to the peppers. I think that make a great alternative to tomato sauce. Do you ever add mozzarella cheese to your peppers? My husband makes a stuffed red pepper that uses a healthy serving of shredded mozzarella on top of the pepper. He cooks them at two different temperatures to get the top nice and toasted.

I have been making this recipe for years. The V-8 makes a wonderful sauce, though I do add a few drops of Tabasco sauce for just a little more kick. I use the same sauce for my stuffed cabbage.


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Join our community of 5 million cooks!

Thank You for Signing Up!
There was an issue signing you up. Please check your email address, and try again.

More from "Beef"

Close Window