Paula Deen's Stuffed Red Peppers
Recipe courtesy Paula Deen.
Ingredients
- 4 Red bell pepper, large
- 3/4 lb Ground chuck
- 1/2 lb Ground pork
- 1 Onion, medium, chopped
- 2 clove Garlic, minced
- 2 tsp Beef bouillon, granules, divided
- 2 tsp House seasoning, Paula Deen's
- 1 cup Cooked rice
- 1/2 cup Salsa, jarred cheese and salsa
- 1/2 cup Sour cream
- 1 cup Diced tomatoes
- 1/2 cup Green onion, tops, chopped
- 1 tbsp Soy sauce
- 1 cup Water, hot
Directions
- Preheat the oven to 350 degrees F. Halve the peppers lengthwise, leaving the stems on, and remove the seeds and ribs.
- In a hot skillet saute the beef, pork, onion, garlic, 1 teaspoon bouillon and the house seasoning until the onions are translucent. Drain the fat.
- Mix in the rice, cheese and salsa, sour cream, tomatoes, green onion and soy sauce, and stuff the peppers.
- Mix the hot water with the remaining bouillon and pour into a shallow casserole. Add the peppers, cover with foil and bake 25 to 35 minutes.
- Uncover, spoon the juices over the peppers and bake 10 to 15 minutes more.