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Stuffed Green Bell Peppers With Clamato

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“What a tasty way to get your vitamins B & C and antioxidants! I love the fact that you don't have to precook the rice. This can be prepared ahead and just popped in the oven on a busy night. Found in a circular from Publix grocery store.”
READY IN:
1hr 45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 6 bell peppers (red, green or yellow)
  • 1 lb ground chuck (leaner is better)
  • 12 cup uncooked rice
  • 1 medium onion, chopped
  • 1 teaspoon oregano
  • 2 12 cups Clamato juice or 2 12 cups vegetable juice (V8) or 2 12 cups tomato juice
  • 12 teaspoon salt, adjust to taste (optional)
  • 14 teaspoon pepper, adjust to taste
  • 12 cup ketchup

Directions

  1. Preheat oven to 350 degrees.
  2. Remove the tops and seeds of the peppers; rinse & dry and place upright in a baking dish.
  3. In a bowl, combine ground beef, rice, onion, oregano, 1/2 cup Clamato Juice, salt and pepper.
  4. Fill each pepper with the meat mixture, dividing evenly.
  5. Combine the remaining 2 cups of Clamato juice with the ketchup and pour over the peppers.
  6. Cover with foil and bake for 1 1/2 hours.

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