Stuffed Peppers
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Old Fashioned Stuffed Bell Peppers

Old fashioned stuffed bell peppers with a lighter, more modern twist. Get all of the flavor that you used to love. This is real comfort food!
Course Casserole
Cuisine Amercian Heritage
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 319kcal
Author Marye Audet-White


  • 8 bell peppers cleaned and seeds removed
  • 1 1/2 lb ground beef
  • 2 cups cooked rice
  • 1/4 cup finely minced onion
  • 2 tablespoons minced jalapeno optional
  • 1 cup tomatoes canned, diced
  • 1/2 cup V-8 juice
  • 1 tbs fresh mint or basil chopped - optional
  • 1/2 teaspoon salt
  • Pepper to taste


  • Preheat oven to 350F
  • Brown the ground beef in a skillet with the onion and jalapeno (if using)
  • Drain well, blotting away excess fat
  • Add cooked rice, beef mixture, tomatoes, mint,lemon peel, salt and pepper to a bowl
  • If you want the filling to be more compact you can add a beaten egg to the rice mixture before stuffing peppers
  • Mix well
  • You can stuff the peppers one of two ways, either cut them in half vertically and stuff each half or just cut the tops off and stuff the whole thing upright.
  • Fill the cavity of the peppers with the rice mixture, don't pack it too tight
  • Place the peppers upright in a baking pan, for halves place them with the filling mounded upwards
  • Pour 1/2 cup V-8 juice around the peppers - it should come just a little way up the sides but not cover the halves
  • Cover pan with foil
  • Bake at 350 for 50-60 minutes, remove the foil for the last 10 minutes
  • Let cool slightly before serving

For Crockpot

  • Use the whole peppers stuffed. Place in the crockpot upright and pour 1/4 cup of V-8 in the crockpot. Cook on low for 6 hours.

For Top of the Stove

  • Use the halves. Place filled pepper halves in a large pan and add V-8 to cover the bottom of the pan by an inch. Cover and simmer for 45 minutes or until done, adding more juice as needed.


You can use condensed tomato soup in place of the tomatoes and V-8. It makes a thicker, sweeter sauce. Just add 1/2 can of tomato soup to the rice mixture before stuffing peppers and continue with directions. When the peppers are almost done mix the remaining 1/2 can soup with 1 teaspoon Worcestershire and mix well. Heat thoroughly and spoon over the peppers before serving.
  • My mom used to make it with a can of condensed tomato soup. I prefer to use diced tomatoes in the rice and meat mixture. It is just lighter, more flavorful, and more natural than what mom used. If you want to use tomato soup in it read the notes at the bottom of the recipe.
  • Use ground beef, lamb, pork, chicken, turkey, venison, game, or leave the meat out and go vegan. Mom said in the Depression they made them with chopped walnuts sometimes.
  • To make in a slow cooker just put about 1/4 cup V-8 juice or water in the bottom of the slow cooker and add the peppers. Cover and cook on low for 6-8 hours.
  • To make in a dutch oven you'll add liquid to the bottom of the pan, add your green peppers, cover, and simmer for about an hour.
  • Top each pepper with a spoonful of tomato sauce or tomato soup about 15 minutes before they're ready to come out of the oven.
  • You can assemble these ahead of time and keep them in the refrigerator for up to 3 days before cooking.
  • You can make these ahead of time and freeze for up to 6 months.


Calories: 319kcal | Carbohydrates: 21g | Protein: 17g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 249mg | Potassium: 634mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3900IU | Vitamin C: 162.4mg | Calcium: 39mg | Iron: 2.7mg