Stuffed pepper cups
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Green peppers, remove seeds and membrane |
| Salt | ||
| 1 | pounds | Ground beef |
| ⅓ | cup | Chopped onion |
| ½ | teaspoon | Salt |
| 1 | dash | Pepper |
| 1 | can | (1-pound) tomatoes |
| ½ | cup | Water |
| ½ | cup | Uncooked long-grain rice |
| 1 | teaspoon | Worchestire sauce |
| 4 | ounces | Sharp process American cheese, shredded (1 cup) |
Directions
Here's one I use all the time from my Better Homes and Gardens cookbook: Cut off the tops of 6 medium green eppers; 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 ⅓ cup chopped onion til meat is ightly browned. Season with ½ teaspoon salt and dash pepper. Add one 1-pound can tomatoes, ½ cup water, ½ cup uncooked long-grain rice, and 1 teaspoon Worchestire 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 10x6x1-½ 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" <ddgreen@...> Date: Mon, 9 Dec 1996 08:54:43 -0500