Stuffed Beef & Pork Red Bell Peppers
- Ready In:
- 1hr 40mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 4 large red bell peppers, preferably with stems
- 340.19 g ground beef
- 226.79 g ground pork
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 9.85 ml beef bouillon granules
- 4.92 ml salt
- 1.23 ml pepper
- 236.59 ml cooked rice
- 118.29 ml jarred old el paso cheese and salsa dip
- 118.29 ml sour cream
- 236.59 ml diced tomato
- 118.29 ml chopped green onion
- 14.79 ml soy sauce
- 236.59 ml hot water
directions
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
morelhunter
knoxville, 0