Russian Style Beef and Rice Stuffed Bell Peppers

Our comfort food. My husband never eats the shell but he likes the taste of meat stewed with pepper. I like both.

Russian Style Beef and Rice Stuffed Bell Peppers

4 orange, yellow, green or red bell peppers
1/2 lb of lean ground beef
1 1/2 cup of cooked rice
1 medium onion, peeled and chopped
1 clove of garlic, peeled and chopped
1/2 medium carrot, shredded
1 celery stalk, shredded
1 cup tomato juice (or V8)
1/4 tsp Worcestershire sauce
salt, fresh ground pepper

Preheat oven to 350 degrees F.

Heat 1-2 tbsp of the oil in a large skillet. Add onions, carrot, celery and garlic, and cook until soft about 3-4 minutes. Remove skillet from heat. Mix well with meat, rice, salt, black pepper and Worcestershire sauce.

Cut top off peppers 1 inch from the stem end, and remove seeds. Stuff peppers with filling.

Add tomato juice to the baking dish. Arrange stuff peppers with filling. Cover with lid or foil.  Place in oven and bake for 40-50 minutes.

I used remainder tomato juice for sauce, just add 1/4 tsp corn starch. Usually peppers great with tsatsiki – sauce with Greek yogurt, cucumber and garlic or just plain sour cream.

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2 Responses to “Russian Style Beef and Rice Stuffed Bell Peppers”

  1. […] I made my peppers with beef and rice, but now I was inspired by Gina’s Skinny Recipes to made […]

  2. […] added sautéed onion, so mine stuffing became remaining risotto (a little). Usually I made stuffed peppers or cabbage, and I feared that the tomatoes lose shape and became mushy, but this did not happen […]

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