Recipe - Stuffed Pepper Cups

6 md Green peppers, remove seeds
and membrane
Salt
1 pound Ground beef
1/3 cup Chopped onion
One half teaspoon Salt
1 ds Pepper
1 cn (1pound) tomatoes
One half cup Water
One half cup Uncooked longgrain rice
1 teaspoon Worchestire sauce
4 ounce Sharp process American
cheese, shredded (1 cup)

Here's one I use all the time from my Better Homes and Gardens cookbook:

Cut off the tops of 6 medium green eppers; remove seeds and membrane.
Precook green pepper cups in boiling salted water about 5 minutes; drain.
(For crisp peppers, omit precooking). Sprinkle inside of cups generously
with salt.

Cook 1 pound ground beef and 1/3 cup chopped onion til meat is ightly
browned. Season with One half teaspoon salt and dash pepper. Add one 1pound can
tomatoes, One half cup water, One half cup uncooked longgrain rice, and 1 teaspoon
Worchestire sauce. Cover and simmer til rice is tender, about 15 minutes.
Stir in 4 ounces sharp process American cheese, shredded (1 cup). Stuff
peppers; stand upright in 10x6x1One half inch baking dish. Bake, uncovered, at
350 degrees for 20 to 25 minutes. Serves 6.
Posted to EATL Digest 08 Dec 96

From: "Damita D. Green" ddgreen@CAIS.COM

Date: Mon, 9 Dec 1996 08:54:43 0500