You may also like
Categories:
tomato sour cream paso cheese rice black pepper beef bouillon garlic onion ground beef red bell peppers green onion soy sauce water
Viewed: 12 - Published at: 6 years agoIngredients
- 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
Method
- Preheat oven to 350 degrees F.
- Cut peppers in half lengthwise, halving the stems as well. Remove seeds and ribs.
- 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.
- Add rice, cheese, sour cream, tomatoes, green onion and soy sauce. Mix well.
- Stuff mixture into peppers.
- 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.
- Place the stuffed peppers in the casserole, cover with foil and bake 25-35 minutes.
- Removed foil and spoon juice over top of peppers.
- Bake uncovered an additional 10-15 minutes.
