1Cook the rice according to package directions, omitting the butter or vegetable oil. Cool 10 minutes.

2Meanwhile, with a sharp knife, slice off the top of each bell pepper and remove the seeds. Set aside. Remove and discard stems and chop remaining pepper tops.

3Combine the cooked rice, the ground beef, onion, chopped pepper, garlic, 1/4 cup of the vegetable juice, the Parmesan, and spices in a medium bowl. Spoon the rice mixture, dividing it evenly, into the bell peppers.

4Place the bell peppers in a deep 3-quart sauce pan; pour the remaining 1 1/4 cups vegetable juice around the bell peppers.

5Set pan over medium high heat. Bring to a boil; reduce heat to simmer and cover.

6Simmer until peppers are tender and beef is cooked through, 20 - 30 minutes.

7Place each bell pepper in a serving bowl and serve with the sauce.