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LOCATION: Recipes >> Stuffed Peppers Casserole Recipes >> Stuffed Peppers 21

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Stuffed Peppers

1 lb ground beef
4-6 bell peppers (depending on size)
6-8 slices of bread (either fresh or stale)
1 Tbsp Italian seasoning
2-3 Tbsp V-8 or tomato juice
1 Roma tomato or equivalent
1 Tbsp dried bread crumbs (store bought)
1 Tbsp grated Parmesan cheese

Brown the ground beef and finely dice the tomato. Add the V-8 or
tomato juice and seasoning until all ingredients are warm then
remove from heat. Roll the bread slices in your hands over the meat
sauce one at a time and mix with the sauce. (you want enough bread
to soak up the liquid to make the final product moist but not
soupy). Remove the tops and all seeds from the peppers. Spoon enough
of the meat mixture into each pepper to fill to the top. Sprinkle
the breadcrumbs and then the cheese on top of each filled pepper
so that the meat mixture is covered. Place the peppers in a casserole
dish with approx 1/4 inch water and cook in a 350F oven until each
pepper is soft to the touch (approx 45-60 minutes). This recipe
can also be used for stuffed tomatoes but the cooking time will be
shorter.

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