Beef in Pepper Cups

I will begin by saying Ryan was not wanting to try these peppers. He said he doesn't like cooked peppers and his mom made these before and he didn't like them. Me, being the person I am asked why not, I am going to make them regardless, and you WILL like them :) He said they were mushy. I assured him these are indeed NOT mushy. I made them and he quite enjoyed them. So, moral of the story; don't let the thought of these being mushy turn you away. They are not, they are crisp and delish!

This is another recipe I stole from Bree. They are quite tasty and pretty dang easy too.

6 medium green peppers

1 lb ground beef

1/2 cup chopped onion

1/4 tsp salt

dash of pepper

1 16 oz can tomatoes, cut up

1/2 cup regular rice

1/2 cup water

2 teaspoons Worcestershire sauce

1 tsp chili powder

1 cup shredded sharp cheddar cheese

Remove tops and seeds from green peppers, chop enough from the lids to make 1/4 cup. Cook whole green peppers in boiling, salted water for 3 to 5 minutes; invert to drain. Sprinkle inside of peppers lightly with salt. (As you can see in the above picture, I just chopped my peppers in half). 

In Skillet cook beef, onion and the 1/4 cup chopped green pepper  until meat is brown and vegetables are tender. (okay, so I got a little side tracked and my meat got slightly burnt on the bottom... it was soooooooo good. So, I may make that mistake again next time. hehe) 

Drain off excess fat. Season with the salt and pepper. Add tomaotes, uncooked rice, water, chili powder and Worcestershire. Cover and simmer until rice is tender (15-20  minutes) Stir in half  the cheese.

Stuff peppers with meat mixture.

Bake in a 12x8x2 in baking dish at 350 for 25 to 30 minutes. Sprinkle with remaining cheese, cook until melted 2 to 3 minutes longer.

Makes 6 servings.