"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Stuffed Red Peppers Recipe

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This recipe for Stuffed Red Peppers, by , is from Cooking with the Quigleys, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Lyons
Added: Monday, July 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 large red bell peppers
3/4 lb. ground chuck
1/2 lb. ground pork
1 medium onion, chopped
2 garlic cloves, minced
2 tsp. beef bouillon granules
1 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 c. cooked rice
1/2 c. jarred cheese and salsa
1/2 c. sour cream
1 c. diced tomatoes
1/2 c. chopped green onion tops
1 tbsp. soy sauce
1 c. hot water

Directions:
Directions:
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, salt, garlic powder and black pepper. 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.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
1hr 15 min
Personal Notes:
Personal Notes:
This is a Paula Deen recipe.

 

 

 

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