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

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