Dirty Rice Stuffed Peppers


  • 1 # Sausage or Ground Beef, cooked & drained
  • 1 Box Dirty Rice Mix
  • 1 Onion, diced
  • 6-8 Bell Peppers
  • Shredded Cheese (I use an Italian blend of Mozzarella, White Cheddar, Provolone, & Asiago)
  • 1 can Tomato Soup, Undiluted
  • V8 Juice®
  • Diced Tomatoes (optional)


  1. Pre-heat oven to 375˚.
  2. Start rice cooking per directions on box omitting the meat from box directions.  Will take 20-25 minutes.
  3. Start sausage/ground beef browning in skillet with diced onion.  While rice and meat are cooking, wash and slice tops of bell peppers, then gut.  Place peppers open side up in a covered casserole dish.
  4. When rice and meat/onion mixture are done, mix together in a large bowl.  Mix into cooked meat/rice mixture the undiluted can of tomato soup and ½-1 cup of shredded cheese and diced tomatoes if you’ve elected this option.  Stuff this mixture into the peppers that are arranged in casserole dish.  Drizzle V8® juice into peppers and fill casserole dish ½”-1” with V8® juice.
  5. Bake in 375˚ oven 45 minutes-1 hour.  When you remove peppers from oven, sprinkle shredded cheese over top of peppers.  Once cheese melted, serve peppers in a bowl with V8® sauce spooned over peppers and enjoy.

Note – if you’ll be having a busy night, you can do the mixture and stuffing a day ahead so will be ready to pop in oven the following night.  Or you can also “plan ahead” by making a double batch of peppers and freezing the second batch of cooked peppers so all that is necessary for a “quick” meal is to microwave thawed peppers and enjoy.