Wednesday, August 27, 2008

Stuffed Red Peppers


This was a college favorite. It makes great leftovers for busy weeks. I usually alter the recipe a little to make use of similar ingredients I have on hand: I usually use a lean ground meat and brown rice or couscous; I swap the jarred cheese and salsa for a 1/2 cup shredded cheese and 1/2 cup salsa; and I eliminate the beef granules and pour chicken stock in the pan as well as use it to make the rice for extra flvor. See my comments below, denoted by the " * "

4 large red bell peppers
3/4 pound ground chuck
1/2 pound ground pork
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons beef bouillon granules (*use beef or chicken stock)
salt and pepper
1 cup cooked rice (*cooked in beef or chicken stock)
1/2 cup jarred cheese and salsa (*shredded cheese and some 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 (*eliminate if using beef or chicken stock)

Preheat oven to 350 degrees F. 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 meat, onion, garlic, 1 teaspoon of bouillon granules, salt and pepper. 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 (*or use beef/chicken stock). 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 comment:

Becca Bel said...

Your blog looks cute at the top and all the recipes look good. I can't wait to test them out! You should but you tomato cucumber recipe up, I want to make that.