STUFFED RED PEPPERS
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The flavor of this stuffing is so good and can also be used for making burritos.
Just make the recipe as it says, cut the stuffed red peppers up with the meat and lay out on a tortilla shell, roll and enjoy! The final result, eating the pepper with the stuffing is a very complementary flavor combo. You can also omit the jarred cheese and add shredded cheddar or add a tablespoon of minced Chipotle Pepper for a wonderful addition with a mild kick for heat. These are great to serve to company and you're sure to get rave reviews.
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Makes: 6 to 8 Servings
Ingredients
4 large red bell peppers
3/4 pound ground chuck
1/2 pound ground pork
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons beef bouillon granules
2 teaspoons House seasoning ( See Sauces & Marinades )
1 cup cooked rice
1/2 cup jarred cheese and salsa
1/2 cup sour cream
1 cup diced tomatoes
1/2 cup chopped green onion tops
1 tablespoon soy sauce
1 cup hot water
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, and house seasoning 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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