STUFFED GREEN PEPPER CUPS
"You can make this delicious main dish from start to finish in about half an hour," notes Merrill Powers of Spearville, Kansas. "I like the way the garden-fresh peppers keep their bright green color and crunchy texture."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Crumble beef into a 1-1/2-qt. microwave-safe bowl; add the onion. Cover and microwave on high for 2-3 minutes or until meat is no longer pink; drain. Stir in 1-1/2 cups tomato sauce, water, 1 tablespoon of Parmesan cheese, salt and pepper. Cover and microwave on high for 1-1/2 to 2-1/2 minutes. Stir in rice; cover and let stand for 5 minutes. Remove tops and seeds from peppers; cut in half lengthwise. Stuff with meat mixture; place in an ungreased microwave-safe shallow 3-qt. or 13-in. x 9-in. baking dish. Spoon remaining tomato sauce over peppers; sprinkle with remaining cheese. Cover and microwave on high for 6-8 minutes or until peppers are tender. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 303 calories, Fat 12g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 1226mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein.
TACO-STUFFED PEPPER CUPS
From Spearville, Kansas, Pat Habiger shares her pretty stuffed peppers. "When green, red or yellow bell peppers are plentiful, they create a colorful container for this spicy taco mixture that's ready in record time," she promises.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cut peppers in half lengthwise and remove seeds. In a large kettle, cook peppers in boiling water until crisp-tender, 3-5 minutes. Drain and rinse in cold water; set aside., In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, until heated through, 5-6 minutes. Spoon into peppers. , Arrange pepper halves in an ungreased 8-in. square baking dish. Bake, uncovered, until peppers are tender, 10-12 minutes. Top with sour cream, cheese and tomatoes.
Nutrition Facts : Calories 261 calories, Fat 6g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 823mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 7g fiber), Protein 21g protein. Diabetic Exchanges
STUFFED BELL PEPPER CUPS
This recipe is from my ancient 1970's version of Better Homes and Gardens cookbook. :) It was always my boys favorite growing up. I used to make double the filling and bake what didn't fit in the peppers around them.
Provided by mandagirl
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 294.2, Fat 12.7, SaturatedFat 6.1, Cholesterol 61.3, Sodium 277.8, Carbohydrate 23.5, Fiber 3.3, Sugar 5.3, Protein 21.7
EASY STUFFED GREEN PEPPER CUPS
I make these often as they are a favorite - I usually make enough for 2 or 3 meals, freeze those extra stuffed peppers uncooked. Thaw, microwave and enjoy for another meal or two! My Dad, Grandpa George Bakay, loved to make this for a meal. He never left a recipe, so I came up with this one on my own and think it tastes so much like his.
Provided by Rose M. Helle @recipes4fun
Categories Beef
Number Of Ingredients 9
Steps:
- Brown ground beef in the microwave with the chopped onion.
- Stir in 1-1/2 cups of the tomato sauce with 1 Tab parmesan cheese. salt and pepper.
- Cover and cook in the microwave on high for 2-1/2 to 3-1/2 minutes.
- Stir in the uncooked rice; cover and let stand for 5 minutes.
- Remove tops and seeds from the peppers; cut in halves from the top down. Stuff peppers with the meat mixture.
- Place in an ungreased microwave-safe 3 qt or 13x9 baking dish.
- Spoon remaining tomato sauce over the tops and top with the remaining parmesan cheese.
- Cover with a vented sheet of plastic wrap and microwave for 10 to 12 minutes or until peppers are soft. Let stand 5 minutes before serving.
MULTIGRAIN STUFFED PEPPER CUPS
"This recipe is one of my family's favorites," remarks Judy Charbonneau of Bethlehem, Connecticut. "With its mix of healthy grains, this variation on stuffed peppers is high in fiber, low in fat-delicious!"
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Cut peppers in half lengthwise; remove stems and seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Rinse in cold water and drain; set aside., In a large saucepan, cook the turkey, onions and garlic over medium heat until meat is no longer pink; drain. Stir in 2 cups spaghetti sauce, corn, currants, wine or broth, barley, bulgur, lentils, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. Spoon a heaping 1/2 cupful into each pepper cup., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Top each pepper with remaining spaghetti sauce; sprinkle with Parmesan cheese. , Cover and bake at 375° for 30-35 minutes or until peppers are tender and filling is heated through.
Nutrition Facts : Calories 253 calories, Fat 6g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 636mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 6g fiber), Protein 17g protein. Diabetic Exchanges
STUFFED PEPPER CUPS
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.
Provided by Paula Mullins @silverbel
Categories Beef
Number Of Ingredients 9
Steps:
- Preheat 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.
- Mix 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.
- These freeze very well.
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