For awhile now John has been talking about these stuffed bell peppers that his mom used to make. I've never made them & I don't recall that my mom ever made them. Over the weekend, I had all of my cookbooks out, making a shopping list & John started flipping through my Paula Deen cookbook. He found a recipe for stuffed red peppers & we decided to try it. I had a hell day today, so John did this 100% by himself. They were good as shit! Without further ado....
Courtesy of The Lady & Sons, Too! A Whole New Batch of Recipes from Savannah by Paula Deen.
Stuffed Red Peppers
4 large red bell peppers, preferably with stems
3/4 lb ground chuck
1/2 lb ground pork
1 medium onion, chopped
2 cloves garlic, minced
2 teaspoons beef bouillon granules
2 teaspoons The Lady's House Seasoning
1 cup cooked rice
1/2 cup jarred Old El Paso 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
Cut the peppers in half lengthwise, leaving the stems intact & halving them also. Remove the seeds & ribs. Saute the beef & pork, the onion, garlic, 1 teaspoon of the bouillon granules, & the House Seasoning together, scrambling well, until the onion is transparent. Drain off the fat. Add the rice, cheese, sour cream, tomatoes, green onion tops, & soy sauce. Mix well. Stuff this mixture into peppers. Mix the hot water & the remaining 1 teaspoon bouillon granules. Pour this into a shallow casserole large enough to hold all the peppers. Place the stuffed peppers in the dish. (The water in the dish allows the peppers to steam while retaining some of their crispness.) Cover the casserole with foil & bake at 350 degrees for 25 to 35 minutes. Remove the foil & spoon a little juice over the peppers; bake for an additional 10 to 15 minutes.
Notes: We used 2 red peppers & 2 green peppers, instead of 4 red peppers. Also, we used 1 lb of lean ground beef, instead of 3/4 lb ground chuck & 1/2 lb ground pork. Lastly, we omitted the green onion because I hate green onion.