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Cheeseburger Pepper Cups

I like to serve my grandkids something special, and this is one of their favorites. They like red or yellow peppers because they're sweeter and look more appetizing. —Betty Winscher, Royalton, Minnesota
  • Total Time
    Prep: 15 min. Bake: 35 min.
  • Makes
    4 servings

Ingredients

  • 4 medium sweet bell peppers
  • 1/2 pound ground beef
  • 1/4 cup finely chopped onion
  • 2 cups cooked brown rice
  • 1 can (6 ounces) tomato paste
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon spicy brown mustard
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 cup vegetable broth
  • 1 cup shredded cheddar cheese

Directions

  • Cut peppers in half lengthwise and remove seeds; set aside. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the rice, tomato paste, ketchup, Worcestershire sauce, mustard, garlic salt and pepper. Spoon into peppers.
  • Place in a greased 13x9-in. baking dish; pour broth around the peppers. Cover and bake at 350° for 30 minutes. Sprinkle with cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.
Nutrition Facts
2 pepper halves: 413 calories, 16g fat (9g saturated fat), 68mg cholesterol, 893mg sodium, 45g carbohydrate (12g sugars, 7g fiber), 23g protein.

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Reviews

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Average Rating:
  • Queenlalisa
    Aug 22, 2020

    These were so colorful and tasted really great!

  • Paul
    Jul 23, 2020

    Tried this and it was very tasty. Used Campbells tomato soup instead of tomato paste. Used wh rice. Cooked for an additional 10 mins on 300 and peppers were tender and lovely. We really liked it and will make it again.

  • Venky
    Mar 28, 2018

    Good one

  • justmbeth
    Jan 28, 2016

    Very good stuffed peppers. I only think the cheeseburger taste was slightly moderate. Next time I may use tomato juice or sauce rather than the paste, which kept the filling a bit drier.

  • summyb
    Jul 21, 2015

    Absolutely delicious. I only used 2 large peppers, and all the stuffing. Like the other reviewers I used V-8 juice (that's what my Mom always used), and based on janeirv's review I decided to microwave the peppers for a couple of minutes before stuffing them.

  • janeirv
    Aug 3, 2014

    Very good! Next time I would parboil peppers a little. They were too crunchy for me, I used white rice, added shredded cheddar in mix too and used tomato juice like the other reviewer did. Very good!

  • gunslinger
    Jul 31, 2014

    I made these for dinner last night with peppers from my garden and they were very tasty. I cut the rice in half and used v-8 juice since I didn't have vegetable broth on hand. I think they would also make a good freezer meal .A delicious and economical main dish.

  • Barbara3450
    Apr 17, 2013

    No comment left