Top Review by LifeAfter40
I made these last night and I was very very pleased. I used green peppers, as they aren't as sweet as red. I omitted the green onion. I used cheese with mild salsa, but might use medium next time. At the end, I sprinkled some cheddar cheese on top and popped back in the oven for 3 min, just so they wouldn't look so naked. Very, very, VERY good!
- 4 large red bell peppers, preferably with stems
- 3⁄4 lb ground beef
- 1⁄2 lb ground pork
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons beef bouillon granules
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 cup cooked rice
- 1⁄2 cup jarred old el paso cheese and salsa dip
- 1⁄2 cup sour cream
- 1 cup diced tomato
- 1⁄2 cup chopped green onion
- 1 tablespoon soy sauce
- 1 cup hot water
Directions See How It's Made
- Cut the peppers in half lengthwise, leaving the stems and halving them also.
- Remove the seeds and ribs.
- Saute the beef and pork, the onion, garlic, 1 teaspoon of the bouillon granules, and the salt together, crumbling 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 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 25-35 minutes.
- Remove the foil and spoon a little juice over the peppers; bake for an additional 10-15 minutes.