Stuffed Red Peppers

Recipe Ingredients

4		Red bell peppers (large)
3/4 lb	340g / 11oz	Ground chuck
1/2 lb	227g / 8oz	Ground pork
1 lb	454g / 16oz	Onion - chopped (medium)
2		Garlic cloves - minced
2 teaspoons	10ml	Beef bouillon granules
2 teaspoons	10ml	House Seasoning - (see recipe)
1 cup	160g / 5.6oz	Cooked rice
1/2 cup	73g / 2.6oz	Jarred cheese and salsa
1/2 cup	118ml	Sour cream
1 cup	62g / 2.2oz	Diced tomatoes
1/2 cup	31g / 1.1oz	Chopped green onion tops
1 tablespoon	15ml	Soy sauce
1 cup	237ml	Hot water

Recipe Instructions

Preheat oven to 350 degrees.

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.

This recipe yields 6 to 8 servings.

Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1A07) - from the TV FOOD NETWORK

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