Savory Stuffed Bell Peppers

Thoroughly wash the peppers. Cut around the stem and remove it, along with the seeds. Rinse the inside and discard the seeds and stem. Set the peppers aside.

In a skillet, melt butter over medium heat and sauté the onions until soft and translucent, about 3 to 4 minutes. Transfer to a large mixing bowl.

Combine the ground beef with the sautéed onions, seasoning with salt and pepper. Gradually add the rice, mixing thoroughly by hand. Stuff the peppers with the beef and rice mixture.

Lightly grease the bottom of one or two large pots. Place the stuffed peppers in the pot(s), ensuring there’s about a 2-inch gap at the top. Pour in tomato juice until the peppers are submerged. If there's any leftover meat mixture, form it into small balls and add to the tomato juice.

Cook on low heat, stirring every 20 to 45 minutes, until the peppers begin to split and the juice thickens, which should take about 2 to 3 hours.