Ingredients

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

Instructions

1. 1 Wash peppers thoroughly. Make a circular incision around stem to remove it. Remove seeds; rinse inside of pepper. Discard seeds and stems; set peppers aside.
2. 2 Melt butter in a skillet over medium heat; sauté onion until translucent, 3 to 4 minutes. Transfer to a large bowl.
3. 3 Mix ground beef into onions by hand. Season with salt and pepper. Slowly pour in rice while mixing by hand. Mix thoroughly. Stuff meat and rice mixture into peppers.
4. 4 Coat the bottom of 1 or 2 large pots with oil. Place stuffed bell peppers into the pot(s), leaving a 2-inch space at the top. Pour in tomato juice until peppers are covered. If there is leftover meat mixture, form it into balls and add to tomato juice.
5. 5 Cook over low heat, stirring every 20 to 45 minutes, until peppers split at the sides and juice thickens, 2 to 3 hours.

Nutrition per serving