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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Stuffed Red Peppers Recipe

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This recipe for Stuffed Red Peppers is from Cooking with the Quigleys, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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