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High Stepper Peppers (Cary Eldridge)


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High Stepper Peppers   (Cary Eldridge) 0 Picture


  • 6-8 bell peppers (depending on size)
  • 1 pound ground beef
  • 1 small onion, chopped
  • 5 medium tomatoes, chopped
  • salt and pepper to taste
  • 2 cups fresh corn (3-4 ears)
  • 2 cans (8 ounces each) tomato sauce
  • 2 cups shredded cheddar cheese
  • ketchup



Step 1

Cut tops off peppers; remove seeds and membranes. Cook peppers in simmering water to cover for 3-4 minutes. Brown ground beef and onions; pour off excess grease. Add 1 can tomato sauce, seasonings, corn, tomatoes and 1 cup cheddar cheese. Stuff peppers with mixture; top each with a small amount of ketchup and cheddar cheese.Stand peppers upright in a greased 9 x 13 baking dish. Pour 1 can tomato sauce in dish. Bake stuffed peppers covered at 350° for 35 minutes. Uncover and bake 15 minutes more.

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