Stuffed Pepper Cups Recipes

TACO-STUFFED PEPPER CUPS

Steps:

• Preheat oven to 350°. Cut peppers in half lengthwise and remove seeds. In a large kettle, cook peppers in boiling water until crisp-tender, 3-5 minutes. Drain and rinse in cold water; set aside., In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, until heated through, 5-6 minutes. Spoon into peppers. , Arrange pepper halves in an ungreased 8-in. square baking dish. Bake, uncovered, until peppers are tender, 10-12 minutes. Top with sour cream, cheese and tomatoes.

STUFFED GREEN PEPPER CUPS

Steps:

• Crumble beef into a 1-1/2-qt. microwave-safe bowl; add the onion. Cover and microwave on high for 2-3 minutes or until meat is no longer pink; drain. Stir in 1-1/2 cups tomato sauce, water, 1 tablespoon of Parmesan cheese, salt and pepper. Cover and microwave on high for 1-1/2 to 2-1/2 minutes. Stir in rice; cover and let stand for 5 minutes. Remove tops and seeds from peppers; cut in half lengthwise. Stuff with meat mixture; place in an ungreased microwave-safe shallow 3-qt. or 13-in. x 9-in. baking dish. Spoon remaining tomato sauce over peppers; sprinkle with remaining cheese. Cover and microwave on high for 6-8 minutes or until peppers are tender. Let stand for 5 minutes before serving.

STUFFED PEPPER CUPS

Steps:

• 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

STUFFED PEPPERS

Steps:

• Heat oven to 350°F.
• Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
• In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
• Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
• Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
• Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
• In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
• Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

STUFFED BELL PEPPER CUPS

Steps:

• Cut of the tops of the peppers and remove the seeds and membrane.
• Precook the peppers in boiling salted water for about 5 minutes and drain on paper towel.
• Sprinkle inside of peppers with a little salt or parmesan cheese.
• Cook the ground beef with the onion until meat is browned.
• Drain grease.
• Season with salt and pepper (if desired).
• Add canned tomatoes, water, uncooked rice and Worcestershire sauce.
• Cover pan and simmer until rice is tender; about 15 minutes.
• Stir in the American cheese.
• Stuff peppers and stand upright in baking dish.
• Bake, uncovered, at 350 degrees for 30 minutes.
• Note: When I make them ahead and refrigerate them, I cook them for 40-45 minutes.

STUFFED PEPPER CUPS

Steps:

• Preheat oven to 350 degrees. Cut the tops off peppers and scoop out insides. Parboil cups for approx. 5 minutes (dice up the tops and freeze for another day). In saucepan, bring rice and broth to a boil, turn down and simmer covered for about 15 minutes. Brown hamburger and onions in a deep skillet. Drain off grease.
• Mix hamburger, onions, rice, garlic powder, tomatoes and worcestshire sauce. Turn over very low for about 10 minutes. Stir in 1 cup of shredded cheese. Spoon into pepper cups in a casserole dish. (I usually spoon remaining meat mix on cabbage leaves and roll them up, but that's another recipe LOL). Cover, bake for 40 minutes, sprinkle remaining cheese on top and return to oven uncovered for 5 more minutes.
• These freeze very well.