Best Stuffed Pepper Cups Recipes

STUFFED GREEN PEPPER CUPS

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.

TACO-STUFFED PEPPER CUPS

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.

STUFFED BELL PEPPER CUPS

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.

EASY STUFFED GREEN PEPPER CUPS

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

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.

STUFFED PEPPER CUPS

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.