Saucy Stuffed Peppers


  • 8 large green bell peppers
  • 6 tablespoons butter
  • 1 large yellow onion, diced
  • 1 ½ pounds ground round
  • salt to taste
  • ground black pepper to taste
  • 1 cup uncooked white rice
  • + 1 more ingredients
    • 1 gallon tomato juice

1. Wash the peppers thoroughly. Make a circular incision around the stem to remove it. Once stem has been removed, remove seeds, and rinse the inside of the pepper. Discard seeds and stems and set peppers aside. 2. In a skillet over medium heat, melt the butter and saute onion until translucent....

View full recipe at SpringPad


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