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Stuffed Red Peppers Recipe

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

Nina Hebbard


4 large red bell peppers, preferably with stems
3/4 lb. ground chuck
1/2 lb. ground pork
1 medium onion, chopped
2 cloves garlic, minced
2 tsps. beef bouillon granules
1/2 tsp. pepper
1 tsp. salt
1 c. cooked rice
1/2 c. jarred Old El Paso Cheese and Salsa
1/2 c. sour cream
1 c. diced tomatoes
1/2 c. chopped green onion tops
1 T. soy sauce
1 c. hot water

Cut the peppers in half lengthwise, leaving the stems intact and halving them also. Remove the seeds and ribs. Saute the beef and pork, the onion, garlic, 1 tsp. of the bouillon granules, salt and pepper, scrambling well, until the onion is transparent. Drain off the fat. Add the rice, cheese, sour cream, tomatoes, green onions, and soy sauce. Mix well. Stuff this mixture into peppers. Mix the hot water and the remaining 1 tsp. of bouillon granules. Pour this into a shallow casserole large enough to hold all the peppers. Place the stuffed peppers in the dish. (The water in the dish allows the peppers to steam while retaining some of their crispness.) Cover the casserole with foil and bake at 350 degrees for 25 to 35 minutes. Remove the foil and spoon a little juice over the peppers; bake for an additional 10 to 15 minutes.




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