Ingredients
- 4 large red peppers
- 3/4 pound ground chuck
- 1/2 pound ground pork
- 1 medium onion, chopped
- 2 garlic clove cloves, minced
- 2 teaspoons beef bouillon granules
- 2 teaspoons House seasoning, recipe follows
- 1 cup cooked grain
- 1/2 cup jarred cheese and salsa
- 1/2 cup sour cream
- 1 cup diced tomato plants
- 1/2 cup chopped eco-friendly onion tops
- 1 tablespoon soy sauce
- 1 cup warm water
- House Seasoning:
- 1 cup salt
- 1/4 cup pepper
- 1/4 cup garlic clove powder
Directions
Preheat oven to 350 levels F.
Begin by cutting the peppers in two lengthwise, departing the stems intact, and halving them. Take away the seeds and ribs within the peppers.
Utilizing a hot skillet, saute the floor beef. pork, onion, garlic clove, 1 teaspoon of bouillon granules, and house seasoning together. Saute until onions become translucent. Drain body fat off. Add some grain, cheese. sour cream, tomato plants, eco-friendly onion tops, and soy sauce. Mix well and stuff the mix in to the peppers. In a tiny bowl, mix the new water and also the remaining bouillon granules. Pour this mix right into a shallow casserole big enough to carry all the peppers. Put the stuffed peppers within the dish, cover with foil and bake for twenty five to 35 minutes. Take away the foil and spoon the juice from bottom from the casserole over the top peppers. Bake for the next ten to fifteen minutes.
House Seasoning:
Mix ingredients together and store within an airtight container for approximately 6 several weeks