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Saturday, July 19, 2008

Stuffed Peppers

I used to make these in Philly for the family I nannied for. The grandfather liked these so much he said I could make them once a week and wouldn't get tired of them.

1 lb. ground beef
1 lb. ground pork
2 onions
1/4 cup garlic
1 1/2 Tbsp beef bouillon granular
1 1/2 Tbsp House Seasoning (salt, black pepper, garlic powder)
2 cups cooked rice
1 cup jarred cheese and salsa
1 cup sour cream
2 cups diced tomatoes
1 cup chopped green onion
2 Tbsp soy sauce
2 cups hot water
8 bell peppers, any color

Saute meets with onion, garlic, 2 tsp bouillon, and house seasoning. Drain. Add rice, cheese, sour cream, tomatoes, green onion, and soy sauce. Mix and stuff peppers. Cut peppers in half the tall way for smaller portions, or cut the top off and stuff for a larger serving.

Place peppers in a baking dish. Mix hot water with remaining bouillon and pour into the bottom of the baking dish. Bake covered at 350 for 30 minutes. Remove from oven and spoon broth over each pepper. Bake uncovered for another 10-15 minutes.

Filling may be frozen. Thaw completely, stuff peppers, and bake as directed.

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