Stuffed Pepper Cups

Stuffed Pepper Cups

Ready in 45 minutes
47 review(s) averaging 4.8. 87% would make again

Top-ranked recipe named "Stuffed Pepper Cups"

Share it:

Try this Stuffed Pepper Cups recipe, or contribute your own. "Onion" and "Stuffed" are two tags used to describe Stuffed Pepper Cups.

"I have been using this recipe that I found in the Better Homes and Gardens Cookbook since I found it in 1971. It is the best stuffed pepper recipe there is. Boyfriends and husband loved it! Gave the recipe to a friend who made it for a crowd of high school lacrosse players and they raved!! Personally, I use a bit more worchestershire sauce, cheddar cheese and stewed tomatoes instead of plain. A wonderful family style recipe. Love the tri-color peppers. "

- Natasha639

Ingredients

Are you making this? 
6 md Green peppers; remove seeds
Salt
1 lb Ground beef
1/3 c Onions; chopped
1/2 ts Salt
1 dash Pepper
1 1-lb can tomatoes
1/2 c Water
1/2 c long-grain rice; Uncooked
1 ts Worcestershire sauce
4 oz Processed cheese (American); Sharp

Original recipe makes 6 Servings

Servings  

Preparation

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" Date: Mon, 9 Dec 1996 08:54:43 -0500

Verified by stevemur

photo by cculley cculley

photo by dcb689 dcb689

photo by carriesheyanecombs carriesheyanecombs

A different version photo by emilywightman emilywightman

photo by fatiimagx3 fatiimagx3

See 5 more photos
Calories Per Serving: 375 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Stuffed Pepper Cups All 47 reviews

I'd rate it:


sign in to add your comment


Recipe ideas by email


Reviews

Add yours!

Wischmann 2 weeks ago
This 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.
susieq_64 1 month ago
Brilliant, 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.
nigelbeard 3 months ago
My husband was skeptical at first but the finished product was amazing. Definitely the best stuffed peppers I've ever had!!
organikagurl 6 months ago
This 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.
susieq_64 7 months ago
Well 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!!
rab143 10 months ago
I 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! :-)
Steph6878 10 months ago
Not very good, I rarely use processed cheese and it definitely didn't taste good with the rice. Not to make again.
MauraSpeckt 1 year ago
Best peppers I've ever had! So different from when my mom used to make, this is a one pot meal-amazing!
LaurieC1011 1 year ago
Oh 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.
margarethumphreys58 1 year ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free