Aromatic savory-and-sweet stuffed peppers are a satisfying supper, thanks to lean beef, brown rice and bell pepper in each bite. Serve with rainbow chard sautéed with olive oil, garlic and parsley.

David Bonom
Source: EatingWell Magazine, January/February 2012


Ingredient Checklist


Instructions Checklist
  • Heat rice according to package directions. (If using cooked rice, skip to Step 2.)

  • Place peppers upside-down in a microwave-safe round casserole dish just large enough to fit them. Add 1/2 inch water to the dish and cover with a lid or inverted dinner plate. Microwave on High until the peppers are tender but still hold their shape, 3 to 6 minutes. Drain the water and turn the peppers right-side up.

  • Meanwhile, cook beef and garlic in a large nonstick skillet over medium-high heat, breaking up the beef with a wooden spoon, until no longer pink, 4 to 6 minutes. Stir in currants, cumin and cinnamon; cook for 1 minute. Stir in the rice and cook for 30 seconds more. Remove from the heat and stir in 1/2 cup vegetable juice, cup mint, orange zest, salt and pepper.

  • Spoon the beef mixture into the peppers. Pour the remaining 2 cups vegetable juice into the dish and cover. Microwave on High until the juice and filling are hot, 2 to 3 minutes. Serve the peppers with the sauce; garnish with mint, if desired.

Nutrition Facts

401 calories; protein 26.9g; carbohydrates 48.4g; dietary fiber 7.5g; sugars 21.9g; fat 10.9g; saturated fat 4g; cholesterol 71.8mg; vitamin a iu 5236.1IU; vitamin c 200.2mg; folate 72.6mcg; calcium 86.3mg; iron 5.1mg; magnesium 80.5mg; potassium 1303.5mg; sodium 590.6mg; thiamin 0.2mg.

Reviews (13)

Read More Reviews
13 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
This was yummy! I used turkey sausage and raisins and hubby forgot to buy V8 juice so I used chicken broth. It was great! I would add a little bit more rice next time (I made my own) to make it more filling. Had to microwave a little longer because I didn't pre-cook the peppers. Definitely going to make this again. Loved the sweetness of the raisins and yumminess of the cinnamon. Read More
Rating: 4 stars
delicious i substituted grass fed veal added pignoli nuts didn't have v-8 so used canned tomato sauce and red pepper soup. really scruptuous Cons: i didn't cook the peppers long enough i guess. so next time i will Read More
Rating: 2 stars
Stuck to recipe serving 4. Probably won't make it again. Trying to think of a way to do something else to make it more palatable when we eat the other 2 stuffed peppers. Read More
Rating: 4 stars
will make again one pepper very nice with side salad for lunch Read More
Rating: 5 stars
quick mid week recipe easy to make easily adaptable to all tastes vegan vegetarian gluten Read More
Rating: 5 stars
So easy and so delicious! I have been using this recipe since it first came out in the Eating Well Magazine in 2012. As with all recipes I consider it as a guideline! I love V-8 and I like a lot on my pepper while my husband only cares for a small amount. So as you cook and taste remember you can always adjust the seasonings to what you like but this is a must make recipe! Read More
Rating: 2 stars
This is Moroccan-style stuffed peppers. NOT Moroccan stuffed peppers. I guess I have to call my sis! tsk tsk Read More
Rating: 5 stars
I thought this was delicious! Could not find red currants so I used dried cranberries instead. I also forgot to buy the mint and thought it still tasted great. This was a hit in our house. Read More
Rating: 2 stars
A little too sweet as i do with most recipies i make i try to make them more healthy. for this one i used ground turkey (also i had it in the freezer and it needed to get used) and wild rice. i also added a small can of diced tomatoes. the result was not very good. i felt the stuffing was on the sweet side- maybe it was the lack of fat from the ground beef. i don't think i will make this again. Pros: nutritious and great leftovers Cons: taste Read More