Tuesday, 9 October 2012

Stuffed Red Peppers

For the longest time, I have wanted to make Stuffed Red Peppers.  Why haven't I?
Have no idea.  But one day I got so sick and tired of wishing I could have a stuffed red pepper I finally just wrote down the ingredients and made it that night.

And I'm so glad I did!  Look how amazing these turned out!  
Not bad for my first time.

I'm here to tell you how darn easy these were.  And delicious too.  My husband doesn't normally eat peppers thought that they were amazing.

Also see the start to finish collage at the bottom.

Ingredients:

Servings:  6 to 8
Prep Time:  1 hour
Cook Time:  1 hour 30 min.
Difficulty:  Easy

What you need:

1 cup tomatoes (diced)
1/2 cup sour cream or yogurt
1 cup rice (cooked)
2 tsp. beef bouillon granules
2 garlic cloves (minced)
1 md. onion (chopped)
1 1/2 lb. ground beef
6-8 large bell peppers
1/2 cup green onion tops (chopped)
1 Tbs. soy sauce
1.5 cups cheddar cheese (shredded)
1/2 cup Old El Paso Cheese 'n Salsa


**Below small images are the same as above, just in the all-cool collage form.**

What to do:

Preheat oven to 350 degrees.
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.

    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.
Add the onion, garlic, 1 teaspoon of bouillon granules, and House Seasoning together.
Saute well until onions become translucent.  Drain the fat off.
 Add the rice, cheese, and sour cream.  Mix well.
Then add the tomatoes, green onion tops, and soy sauce.  Mix well again.
 
Add 1 cup of cheddar cheese to the mixture.  Mix well... again  :)
Now for the fun part!
Stuff the mixture into the peppers.
In a small bowl, mix the hot water and the remaining bouillon granules.
Place the stuffed peppers in a dish.
Sprinkle with the rest of the cheddar cheese.
Now pour the stock into the bottom of the pan with the peppers.

cover with foil and bake for 25 to 35 minutes.
Viola!
Look how amazing!!!

Ok.  It's always nice to make something and say to yourself, "This tastes pretty good!"
I'm very proud of myself for this dish and plan on making it again soon.



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