Stuffed Pepper Cups

Submitted by: Diana Mae Gedye
Source: "Naomi`s..."

Serves: 6
Difficulty: Medium - some experience needed

Preparation time:
Cooking time:

Ingredients

6 medium peppers(any color)
1 pound ground beef
1 large onion, diced
1 tbsp Worcestershire sauce
1 can stewed tomatoes
1/2 cup tomato paste
2 cups cooked brown rice
1 can corn kernels, drained
1 tbsp dried Italian seasoning
1/2 tsp salt
1 1/2 cups shredded Cheddar cheese

Method

Preheat oven to 375 F.

Slice off the tops of the peppers. Cut away the ribs and remove the seeds.

In a large, heavy skillet, brown together the meat and onion over medium high, about 4 minutes. Carefully drain off excess fat. Add the Worcestershire sauce, stewed tomatoes, and tomato paste, stirring to blend. Reduce heat to low. Stir in the rice, corn, Italian seasoning, and salt. Heat through, stirring occasionally. Let cool slightly. Stir in 3/4 cup of the shredded cheese.

Place the peppers upright in a casserole dish. Fill them with the meat mixture. Cover loosely with aluminum foil.

Bake in the oven for 30 minutes. Remove the foil. Sprinkle the tops of the peppers with the remaining shredded cheese. Bake, uncovered, another 10 minutes. Serve hot.

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