Stuffed Red Peppers (Paula Deen)

Easy and tasty! These are enough for a light meal.

• Ready In: 1 hr
• Serves: 4
• Yields: 8 pepper halves

Ingredients

• 1  cup diced tomato
• 1⁄2 cup sour cream
• 1⁄2 cup  old el paso  cheese n salsa
• 1  cup cooked rice
• 2  teaspoons  paula deen house  seasoning (1 part black pepper, 1 part garlic powder, 4 parts salt)
• 2  teaspoons  beef bouillon, divided
• 2  garlic cloves, minced
• 1  medium onion, chopped
• 1 1⁄4 lbs ground beef (or 3/4 lb ground beef and 1/2 lb ground pork)
• 4  large red bell peppers
• 1⁄2 cup green onion, chopped
• 1  tablespoon soy sauce
• 1  cup hot water

Directions

1. Preheat oven to 350 degrees F.
2. Cut peppers in half lengthwise, halving the stems as well. Remove seeds and ribs.
3. Saute beef (and/or pork), onion, garlic, 1 teaspoons of bouillon, and House Seasoning until meat is cooked and onions are translucent. Drain the fat.
4. Add rice, cheese, sour cream, tomatoes, green onion and soy sauce. Mix well.
5. Stuff mixture into peppers.
6. In a small bowl, mix hot water with remaining teaspoon of bouillon until dissolved. Pour into casserole dish large enough to hold all of the peppers.
7. Place the stuffed peppers in the casserole, cover with foil and bake 25-35 minutes.
8. Removed foil and spoon juice over top of peppers.
9. Bake uncovered an additional 10-15 minutes.