Cheeseburger Stuffed Bell Peppers Cups Recipes

CHEESEBURGER-STUFFED PEPPERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Slice peppers in half lengthwise. Remove and discard core and seeds. Place peppers in a baking dish.
• Bake in the preheated oven until tender, 30 to 40 minutes.
• While the peppers are baking, heat olive oil in a large skillet over medium-high heat. Add riced cauliflower and cook, stirring often, until warmed through, about 5 minutes. Transfer to a large bowl.
• Cook ground beef and onion in the same skillet over medium-high heat until browned and crumbly, 5 to 7 minutes.
• Add beef to the riced cauliflower. Stir in ketchup, mustard, and relish.
• Remove peppers from the oven and fill with beef mixture. Top with Cheddar cheese. Return to the oven and bake until filling is hot and cheese is melted, about 15 minutes.

CHEESEBURGER STUFFED BELL PEPPERS CUPS

Steps:

• Cut peppers in half and remove seeds.
• In a frying pan, cook hamburger and onion until done; drain grease.
• Stir together rest of ingredients and 1 cup of cheese. NOT the broth.
• Spoon into peppers and sprinkle with remaining cheese.
• Cook in greased 13x9-inch dish; pour broth around peppers.
• Cover and bake at 350° for 30 minutes.

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.

CHEESEBURGER PEPPER CUPS

Steps:

• Cut peppers in half lengthwise and remove seeds; set aside. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the rice, tomato paste, ketchup, Worcestershire sauce, mustard, garlic salt and pepper. Spoon into peppers., Place in a greased 13x9-in. baking dish; pour broth around the peppers. Cover and bake at 350° for 30 minutes. Sprinkle with cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.

CHEESEBURGER CUPS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, brown sugar, mustard and Worcestershire sauce. Remove from the heat; set aside., Press each biscuit onto the bottom and up the sides of a greased muffin cup. Spoon beef mixture into cups; top with cheese cubes. Bake at 400° for 14-16 minutes or until golden brown. Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, thaw pastries in the refrigerator for 8 hours. Reheat on a baking sheet in a preheated 375° oven until heated through.

CHEESEBURGER CUPS RECIPE BY TASTY

Steps:

• Crumble and cook the beef in a skillet adding salt and pepper to season. Drain.
• Mix in ketchup, Worcestershire, mustard, and brown sugar.
• Grease a muffin tin, and line 8 cups with the refrigerated biscuits.
• Divide the meat mixture among the 8 cups.
• Bake at 400°F (200°C) for 10-15 minutes, until the biscuit dough is brown.
• Top with cheese and bake an additional 5 minutes.
• Top with your favorite toppings and serve.
• Enjoy!