Friday, January 7, 2011

Stuffed Red Peppers

Recipe from Food Network/Paula Deen

Cook time: 1 hr 15 min
Makes 6-8 servings

  • 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, recipe follows
  • 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
  1. Preheat oven to 350 degrees F.
  2. Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.
  3. 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.

House Seasoning:

  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
  1. Mix ingredients together and store in an airtight container for up to 6 months
I ended up using a pound of ground beef instead of mixing the two meats and it turned out the be the perfect amount for stuffing. I used a whole can of diced tomatoes, used Garden Fresh salsa and freshly shredded cheddar cheese instead of jarred. I also added cheese on top of the peppers after I pulled the foil off and put them in for the last bit - it turned out awesome! They reheated well for leftovers the next day!

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