Upside Down Stuffed Peppers

Upside Down Stuffed Peppers

Upside Down Stuffed Peppers

Course Main Course
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6


  • Stack Cooker


  • 1 lb ground beef
  • 1 onion chopped
  • 1 can diced tomatoes (425g)
  • 1 cup quick cooking rice
  • 1 can encilada sauce (285g)
  • 2 small bell peppers cored and quartered
  • ½ cup shredded cheese


  • Add beef and onion to Colander and place on 1¾-Qt./1.75 L Casserole. Cover and microwave on high power 5–6 minutes, stirring halfway through. Drain and wipe Casserole clean. Transfer meat to 1¾-Qt./1.75 L Casserole, add tomatoes, enchilada sauce and rice. Stir to combine. Place peppers, cut side down, on top of meat mixture. Stack and cook. At the end of cooking time, spoon mixture over each pepper and top with cheese.
  • May be cooked separately, covered, on high power 8–10 minutes.


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