Saucy Stuffed Peppers

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 8 large green bell peppers
• 6 tablespoons butter
• 1 large yellow onion, diced
• 1 1/2 pounds ground round
• salt to taste
• ground black pepper to taste
• 1 cup uncooked white rice
• 1 gallon tomato juice

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (175°C). Cut the tops off the green bell peppers, remove the seeds and membranes, then blanch them in a pot of boiling water for 3 minutes and drain upside down.

2. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the diced yellow onion and cook, stirring, until soft and translucent, about 5 minutes.

3. Add the ground round to the skillet and cook, breaking it up, for about 8 to 10 minutes until browned and it reaches 160°F (71°C) inside. Drain the fat, then season with salt and black pepper.

4. Cook the white rice in a pot of boiling water for about 15 minutes until just tender, then drain. Stir the rice into the beef mixture and taste for salt and pepper.

5. Stand the peppers upright in a 9x13-inch baking dish. Spoon the beef and rice filling into each pepper, then dot the tops with the remaining 4 tablespoons of butter.

6. Pour tomato juice into the dish until it comes about halfway up the sides of the peppers. Cover tightly with foil and bake for 75 minutes.

7. Uncover the dish, spoon some of the tomato juice over the peppers, and bake for another 35 minutes until the peppers are tender and the filling is hot throughout. Let rest 5 minutes before serving.