Italian Style Stuffed Peppers
1/3 cup seasoned white rice with tomato and herb
4 small bell peppers (any color)
¾ lb lean ground beef (7% or less fat)
1 ½ cups canned vegetable juice or tomato juice
2 tbs grated parmesan cheese
½ tsp salt
¼ tsp freshly ground pepper
1. Cook the rice according to the package directions, omitting the butter or the vegetable oil. Let cool about 10 minutes.
2. Slice off the top inch of each bell pepper and remove and discard the seeds.
3. Combine the cooked rice, ground beef, ¼ of the vegetable juice, parmesan, salt, and ground pepper in a medium bowl. Spoon the rice mixture evenly into the peppers.
4. Place the peppers in a 3 quart saucepan; pour the remaining 1 ¼ cups vegetable juice around the peppers and set the pan over medium-high heat. Bring the juice to a boil; reduce the heat, cover, and simmer until the peppers are tender and the beef is cooked through, 20-25 minutes. Serve the peppers with the sauce.