Nutrition per serving may change if servings are adjusted.
1 8- to 10-ounce bag microwavable brown rice or 1⅔ cups cooked brown rice
4 medium-to-large bell peppers, tops cut off and seeded
1 pound lean (90% or leaner) ground beef
4 cloves garlic, minced
½ cup currants
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2½ cups low-sodium vegetable juice, such as V8, divided
¼ cup chopped fresh mint, plus more for garnish
1 teaspoon freshly grated orange zest
¾ teaspoon salt
¼ teaspoon freshly ground pepper
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 ½ 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 ½ 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.
401 calories;11 g fat(4 g sat); 7 g fiber; 48 g carbohydrates; 27 g protein; 73 mcg folate; 72 mg cholesterol; 22 g sugars; 0 g added sugars; 5,236 IU vitamin A; 200 mg vitamin C; 86 mg calcium; 5 mg iron; 591 mg sodium; 1,304 mg potassium
Vitamin C (333% daily value), Vitamin A (105% dv), Iron (28% dv)
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!
February 21, 2019
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.
August 13, 2018
will make again one pepper very nice with side salad for lunch
August 25, 2017
By: Cranky Frankie
I used this as an inspiration but I changed it a bit.
I used red capsicum (definitely better than the yellow ones) and I cooked them in the oven for 30 minutes at 180. No oil necessary for cooking, just baking paper.
I also peeled the capsicum before serving.
March 22, 2017
quick mid week recipe
easy to make
easily adaptable to all tastes, vegan, vegetarian, gluten
March 10, 2017
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.
January 14, 2017
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.
May 03, 2016
By: EatingWell User
Different take on traditional stuffed peppers
I set my peppers in a glass pie dish, added water, and covered with a glass mixing bowl to soften the peppers. I didn't like the idea of microwaving them again after stuffing them, so I cooked them for about 30 minutes at 350. I also topped with a little bit of reduced fat feta. Lots of flavor and filling. I would definitely make this again.
March 16, 2013
By: EatingWell User
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