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Stuffed Green Pepper Cups Recipe
Stuffed Green Pepper Cups Recipe photo by Taste of Home

Stuffed Green Pepper Cups Recipe

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"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."
TOTAL TIME: Prep: 10 min. Cook: 25 min. + standing
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 25 min. + standing
MAKES: 4 servings

Ingredients

  • 1 pound ground beef
  • 1/3 cup finely chopped onion
  • 1 can (15 ounces) tomato sauce, divided
  • 1/4 cup water
  • 3 tablespoons grated Parmesan cheese, divided
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup uncooked Minute® White Rice
  • 4 medium green peppers

Nutritional Facts

1 serving (1 each) equals 303 calories, 12 g fat (5 g saturated fat), 59 mg cholesterol, 1,226 mg sodium, 24 g carbohydrate, 3 g fiber, 25 g protein.

Directions

  1. 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. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Stuffed Green Pepper Cups in Quick Cooking May/June 1998, p47

Nutritional Facts

1 serving (1 each) equals 303 calories, 12 g fat (5 g saturated fat), 59 mg cholesterol, 1,226 mg sodium, 24 g carbohydrate, 3 g fiber, 25 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Stuffed Green Pepper Cups

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 22, 2012

"like this recipe it's quick and easy. I made even quicker from left over meatloaf."

MY REVIEW
Reviewed Dec. 15, 2010

"very easy to make!"

MY REVIEW
Reviewed Aug. 18, 2010

"I use my homemade salsa instead of the onion and tomato sauce, gives a bit more flavor. This is really an easy recipe to prepare."

MY REVIEW
Reviewed Jun. 28, 2010

"I made this with lean ground pork instead, since I had some in the freezer. I also baked mine in the oven instead of the microwave, leaving out the water. They turned out good, but the seasining was lacking a little. I'll use beef next time and make a few adustments with the seasonings."

MY REVIEW
Reviewed May. 7, 2009

"This recipe is the best! I've been making it since it was first published. My entire family loves it and my grandchildren gladly work in the garden as long as there are green peppers planted for mom-mom's stuffed peppers. I rate these a "strong" 5."

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