Jackie is a dear friend of mine. We have been trading recipes and buying each other cookbooks for years. If it comes from Jackie, it is a good recipe, one you will keep forever.
Be sure to read her notes on ingredients.
Jackie's Cheesy Beef-stuffed Peppers
This recipe comes out of the first microwave recipe book I received from my husband’s family when they gave us an early microwave oven in 1977! I still use this recipe every few weeks – it is one of our favorites.
Ingredients
- 3 large green peppers halved lengthwise and seeded
- 1 lb ground beef
- 1 cup cottage cheese I prefer large curd, but small works as well
- 1 8-oz can tomato sauce used a 10 oz. can of Rotel tomatoes with peppers, undrained last time – great!
- 1 small onion finely chopped
- 1 egg
- 1/3 cup bread crumbs or crumbled saltines works also
- 1 Tbsp Worcestershire Sauce leave out if using Rotel tomatoes
- 2 tsp salt
- 1 cup shredded cheese our preference is Colby-Jack
Instructions
- Place the peppers in a glass baking dish (12x7 or size to fit without too much room for shifting); set aside.
- Combine remaining ingredients. except shredded cheese, in a medium bowl and mix well.
- Spoon the meat mixture into the peppers (I pack it fairly well as there is ALWAYS more meat than will fit and then mound it up a little above the top of the pepper).
- Cover the dish with waxed paper and microwave for 24-26 minutes at 70% power until the meat is thoroughly cooked.
- Uncover, mound with shredded cheese then continues to microwave at 70% until cheese is melted (a minute or two at most).
- Serve with a tossed salad and rolls but beware – those peppers will be scalding so watch the first couple of bites ; }
- Serves 6.