Multigrain Stuffed Pepper Cups Recipes

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:

• 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