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The Lady and Sons Stuffed Red Peppers

Ingredients:

  • 4 large red bell peppers
  • 3/4 lbs ground chuck
  • 1/2 lbs ground pork
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 tsp beef bouillon granules
  • 2 tsp House Seasoning
  • 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 Tbsp soy sauce
  • 1 cup hot water

Preparation:

Preheat oven to 350° 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, sauté the ground beef, pork, onion, garlic, 1 tsp of bouillon granules, 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 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.

House Seasoning Ingredients:

  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder

Preparation:

Mix ingredients together and store in an airtight container for up to 6 months.

Makes 6 to 8

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