Ready in 45 minutes
Try this Stuffed Pepper Cups recipe, or contribute your own.
Here's one I use all the time from my Better Homes and Gardens cookbook: Cut off the tops of 6 medium green peppers; remove seeds and membrane. Precook green pepper cups in boiling salted water about 5 minutes; drain. (For crisp peppers, omit precooking). Sprinkle inside of cups generously with salt. Cook 1 pound ground beef and 1/3 cup chopped onion til meat is lightly browned. Season with 1/2 teaspoon salt and dash pepper. Add one 1-pound can tomatoes, 1/2 cup water, 1/2 cup uncooked long-grain rice, and 1 teaspoon Worcestershire sauce. Cover and simmer til rice is tender, about 15 minutes. Stir in 4 ounces sharp process American cheese, shredded (1 cup). Stuff peppers; stand upright in 10x6x1-1/2 inch baking dish. Bake, uncovered, at 350 degrees for 20 to 25 minutes. Serves 6. Posted to EAT-L Digest 08 Dec 96 From: "Damita D. Green"
Wischmann 1y ago
susieq_64 1y agoThis is what's for supper tonight. We all like them which is a bonus for me. They are excellent with a side of veggies. This is now one of my favorites.
nigelbeard 1y agoBrilliant, but changed the recipe slightly for UK based ingredients. 6 md Green peppers; (different colours makes a good option) remove seeds 1 lb minced beef 1 large Onion finely chopped 1/2 ts Salt 2 dash Black Pepper 1 1-lb can tomatoes (mush them) 1/2 c Water (will need more until rice is cooked) 1/2 c long-grain rice; Uncooked 1/2 ts Worcestershire sauce 4 oz Extra strong cheese (Cheddar) shredded (further 4ish for topping) Original recipe makes 6 Servings Preparation Cut off the tops of 6 medium green peppers; remove seeds and membrane. Precook green pepper cups in boiling salted water about 5 minutes; drain. (For crisp peppers, omit precooking). (better in oven) Cook 1 pound ground beef and add chopped onion cook until meat is lightly browned. Season with 1/2 teaspoon salt and dash black pepper to taste. Add one 1-pound can tomatoes, 1/2 cup water, 1/2 cup uncooked long-grain rice, and 1 1/2 teaspoon Worcestershire sauce. Cover and simmer until rice is tender, about 15 minutes. (You may need to add when required 2 – 3 cups of water to aid cooking rice) simmering reduces. stir occasionally. Stir in 4 ounces sharp process strong cheddar cheese, shredded (1 cup). Stuff peppers; stand upright in 10x6x1-1/2 inch baking dish. Top with a good layer of same cheese (sliced thickly) Bake, uncovered, at 350 degrees (gas 4)for 20 to 25 minutes. Serves 6 Easy recipe, well worth trying.
organikagurl 2y agoMy husband was skeptical at first but the finished product was amazing. Definitely the best stuffed peppers I've ever had!!
susieq_64 2y agoThis is such a good recipe. So easy to make, yet so tasty. I use my spaghetti sauce instead of canned tomatoes to make a better flavor. My entire family likes them.
rab143 2y agoWell I started with 12 peppers and ended with 2!! It was very tasty and everyone seemed to like it. I added tomato sauce around the peppers when placing in the oven. It was very good!!
Steph6878 2y agoI have made these several times and they are amazing! I use cheddar cheese and dice the caps to throw in the mixture. I also add garlic and smother with seasoned tomato sauce. I have 5 kids and not only do they all love it, but my 5yr old that usually takes an hour to eat, is the first one done! :-)
MauraSpeckt 2y agoNot very good, I rarely use processed cheese and it definitely didn't taste good with the rice. Not to make again.
LaurieC1011 2y agoBest peppers I've ever had! So different from when my mom used to make, this is a one pot meal-amazing!
margarethumphreys58 2y agoOh man! My mom used to make these when I was little, this is my first attempt they're cooking right now and it smells amazing.