stuffed pepper cups
(1 RATING)
This is from a 1969 version of Better Homes and Gardens Cookbook (yea, that old) with a few extra perks. For a more festive appearance, try using multi-colored peppers. Hope you like it.
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Ingredients
- 6 - green peppers
- 1/2 cup white rice, uncooked
- 1 liter beef broth
- 1 pound hamburger
- 1 1/2 teaspoons garlic powder
- 1/2 cup onions, diced
- 3 tablespoons worcestershire sauce
- 2 cans tomatoes, diced
- 1 1/2 cups cheddar cheese, shredded
How To Make stuffed pepper cups
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Step 1Preheat 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.
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Step 2Mix 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.
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Step 3These freeze very well.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Tag:
#Quick & Easy
Keyword:
#hamburger
Keyword:
#green
Keyword:
#PEPPERS
Keyword:
#tomatoes
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