Recipe courtesy of Paula Deen
Stuffed Red Peppers
Total:
1 hr 45 min
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 45 min
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

House Seasoning:

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.

House Seasoning:

Mix ingredients together and store in an airtight container for up to 6 months.

Pairs well with Merlot

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