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Stuffed Pepper Cups from Naomi Judd's Cookbook
by Kelley Polo
serves: 6
  Bell peppers stuffed with ground beef, rice, vegetables. Topped with shredded cheese.
Ingredients:
  6   medium bell peppers
  1 lb   ground beef round
  1   large onion
  1 Tbsp   Worcestershire sauce
  1 can   stewed tomatoes
  1/2 cup   tomato paste
  2 cups   cooked white or brown rice
  1 can   corn kernels
  1 Tbsp   dried Italian seasoning
  1/2 tsp   salt
  1 1/2 cups   shredded cheddar cheese
Directions:
  1. Preheat oven to 375°.
2. In the bottom of a large pot with a steamer basket or metal colander inside, bring 1 inch of water to boil.
3. Slice the tops off the peppers. Cut away the ribs and remove the seeds. Place the peppers upside down in the steamer basket. Steam, covered, until the peppers soften slightly, about 4 minutes.
4. Meanwhile, in a large, heavy skillet, brown together the meat and onion over medium-high heat, about 4 minutes. Carefully drain off excess fat. Add the Wrcestershire, stewed tomatoes, and tomato paste, stirring to blend. Reduce the heat to low. Stir in the rice, corn, Italian seasoning, and salt. heat through, stirring occasionally. Let cool slightly. Stir in 3/4 cups of the shredded cheese.
5. Place the peppers upright in a casserole just large enough to hold them snugly. Fill the peppers with the meat mixture. Spoon any extra meat mixture into the casserole around the peppers. Cover loosely with aluminum foil.
6. Bake in the 375° 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.