I love stuffed bell peppers and our garden is full. I only have green bells though and I wanted to try Paula Deen’s Stuffed Peppers which calles for red bells.
I subbed green bells and just garnished with red banana pepper rings. They did look a bit drab without the red rings but they were very good.
Natashya also asked a very valid question later- “What is House Seasoning?”
Silly of me not to post Paula Deens house seasoning also. I have added the recipe to the end of post.
Thanks Natashya for bringing something to light I didn’t even think of.
Stuffed Red Peppers
4 whole red bell peppers
3/4 pound ground chuck
1/2 pound ground pork
1 whole medium onion — chopped
2 cloves garlic — minced
2 teaspoons beef bouillon granules
2 teaspoons House Seasoning
1 cup rice — cooked
1/2 cup salsa
1/2 cup shredded cheddar cheese
1/2 cup sour cream
1 cup diced tomatoes
1/2 cup chopped green onions — tops only
1 tablespoon soy sauce
1 cup hot water
Preheat oven to 350º.
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.
1/3 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.