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Stuffed Pepper Cups

Chef.at.Home's picture
Ingredients
  Condensed beef broth 10 1⁄2 Ounce (1 Can)
  Canned water 120 Milliliter (1 Soup Can)
  Regular rice 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Green peppers 6 Large
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon
  Chopped cooked ham 1 1⁄2 Cup (24 tbs), cooked fully
  Soft bread crumbs 3⁄4 Cup (12 tbs)
  Butter/Margarine 1 Tablespoon, melted
Directions

In saucepan bring first 4 ingredients to boiling; stir.
Cover; cook slowly till rice is done15 to 20 minutes.
Cut tops from peppers;discard seeds and membranes.
Chop tops; set aside.
Cook peppers in boiling salted water for 5 minutes; drain.
Arrange.in a 12 x7 1/2 x 2 inch baking dish.
Cook onion, celery, and chopped pepper in the 2 tablespoons butter; stir in ham:Toss with rice; spoon into peppers.
Mix crumbs and the melted butter; sprinkle atop peppers.
Bake, uncovered, at 350° for 20 to 25 minutes

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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