Stuffed Red Peppers
Source of Recipe
Recipe courtesy Paula Deen
Recipe Introduction
Recipe Summary
Prep Time: 30 minutesCook Time: 1 hour 15 minutes
Yield: 6 to 8 servings
List of Ingredients
4 large red bell peppers
3/4 pound ground chuck
1/2 pound ground pork
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons beef bouillon granules
2 teaspoons House seasoning, recipe follows
1 cup cooked rice
1/2 cup jarred cheese and salsa
1/2 cup sour cream
1 cup diced tomatoes
1/2 cup chopped green onion tops
1 tablespoon soy sauce
1 cup hot water
Recipe
Preheat oven to 350 degrees F.
Start by cutting the peppers in half lengthwise, leaving the stems intact,
and halving them also. Remove the seeds and ribs inside the peppers.
Using a hot skillet, saute the ground beef, pork, onion, garlic, 1
teaspoon of bouillon granules, and house seasoning together. Saute until
onions become translucent. Drain the fat off. Add the rice, cheese, sour
cream, tomatoes, green onion tops, and soy sauce. Mix well and stuff the
mixture into the peppers. In a small bowl, mix the hot water and the
remaining bouillon granules. Pour this mixture into a shallow casserole
large enough to hold all of the peppers. Place the stuffed peppers in the
dish, cover with foil and bake for 25 to 35 minutes. Remove the foil and
spoon the juice from bottom of the casserole over the top of the peppers.
Bake for an additional 10 to 15 minutes.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6
months
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