Wednesday, February 16, 2011

Stuffed Red Peppers

Weeknights are a breeze when you plan ahead. Here’s an easy, affordable and delicious meal that is perfect for a chilly winter night.

Stuffed Red Peppers
Serves 6 to 8

4 large red bell peppers
¾ pound ground chuck
½ pound ground pork
2 garlic cloves, minced
2 teaspoons beef bouillon granules
2 teaspoons House seasoning, recipe follows
1 cup cooked rice
½ cup jarred cheese and salsa
1 cup diced tomatoes
1 tablespoon soy sauce
1 cup hot water

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, sauté the ground beef, pork, garlic, 1 teaspoon of bouillon granules, and house seasoning together. Drain the fat off. Add the rice, cheese, tomatoes 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:
1 cup salt
¼ cup black pepper
¼ cup garlic powder

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

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