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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 6 |
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A delicious, savory dish for bell pepper lovers. This is one you won't get tired of. 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 teaspoons beef bouillon granules |
1 cup cooked rice |
1/2 cup shredded sharp cheddar cheese |
1/2 cup sour cream |
1 cup diced tomato |
1/2 cup chopped green onion top |
1 tablespoon soy sauce |
1 cup hot water |
Directions:
1. Preheat oven to 350 degrees F.
2. Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers. Drop in a large pot of boiling water and cook for 3 minutes. Remove from hot water and rinse with cold water to stop further cooking.
3. Using a hot skillet, saute the ground beef, pork, onion, garlic, 1 teaspoon of bouillon granules, together. 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.
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