Ingredients: |
Ingredients: 4 Large red bell peppers
¾lb Ground chuck
½lb Ground pork
1 Medium onion, chopped
2 Garlic cloves, minced
2 tsp Beef bouillon granules
2 tsp House seasoning (recipe follows)
1 C cooked rice
½ C Jarred cheese and salsa
½ C Sour cream
1 C Diced tomatoes (I use Rotel)
½ C Green onion tops, chopped
1 T Soy sauce
1 C Hot water
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Directions: |
Directions:Pre-heat oven to 350ºF
Start by washing the peppers and cutting the stem out enough so they can be stuffed and remove the seeds and rib inside the peppers.
Using a hot skillet, sauté the ground beef, pork, onion, garlic, 1 teaspoon of bouillon granule and house seasoning together. Sauté 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 25-35 minutes (may take longer, check by sticking a fork in the peppers to see if they are tender). Remove the foil and spoon the juice from the bottom of the casserole over the top of the peppers. Bake for an additional 10 to 15 minutes. |
Directions: |
Directions:Mix ingredients together and store in an airtight container for up to 6 months.
I use this on vegetables, meat, soups and anything else that would use these spices.
I have a large spice container from a wholesale club store, that I use. Save those empty containers! |
This recipe for Stuffed Red Peppers is from