- Details
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Parent Category: Recipes
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
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
