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Stuffed Green Pepper Cups

 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."
4 ServingsPrep: 10 min. Cook: 25 min. + standing


  • 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


  • 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.
Nutritional Facts: 1 serving (1 each) equals 303 calories,

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Stuffed Green Pepper Cups (continued)

Nutritional Facts: 12 g fat (5 g saturated fat), 59 mg cholesterol, 1,226 mg sodium, 24 g carbohydrate, 3 g fiber, 25 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.