Food Network: Stuffed Red Peppers

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Stuffed Red Peppers
Recipe courtesy Paula Deen

Ingredients
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

Directions
Preheat oven to 350 degrees F.

Start by cutting the peppers in half lengthwise, leaving the stems intact, and
halving them also. Remove the seeds and ribs inside the peppers.

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.

Ingredients
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Directions
Mix ingredients together and store in an airtight

container for up to 6 months