This is a take on Paula Deen's Stuffed Red PeppersThis isn't the typical saucy stuffed peppers... it's got lots of flavor and cooks fairly quick compared to many of the recipes I've tried. *It's even better with peppers from the garden!
What You'll Need:
4 large peppers of any color
1 1/2 lb ground beef
1 medium onion, chopped
2 garlic cloves, minced
2 cubes of beef bouillon
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 c cooked rice
1/2 c shredded cheese {cheddar or mozzarella}
1 cup diced tomatoes
1 tbsp soy sauce
1 cup hot water
What To Do:
Preheat the oven to 350.
OnE: Cut peppers in half from top to bottom, keep the stem intact. Remove seeds and ribs.
TwO: Using a hot skillet, saute ground beef, onions, garlic cloves, 1 bouillon cube, salt, pepper, and garlic. Cook until onions are translucent. Drain off fat.
THrEe: Add rice, cheese, tomatoes and soy sauce.
FoUr: Stuff pepper halves and place them in a baking dish.
FiVe: In a small bowl, ix the hot water and the remaining bouillon and pour the mixture into the baking dish around the peppers.
SiX: Cover the pan with foil and bake for 30 minutes.
SeVeN: Remove the foil and spoon the juice from bottom of the dish of the casserole over the top of the peppers. Bake for an additional 10-15 minutes or until the peppers are soft.
TwO: Using a hot skillet, saute ground beef, onions, garlic cloves, 1 bouillon cube, salt, pepper, and garlic. Cook until onions are translucent. Drain off fat.
THrEe: Add rice, cheese, tomatoes and soy sauce.
FoUr: Stuff pepper halves and place them in a baking dish.
FiVe: In a small bowl, ix the hot water and the remaining bouillon and pour the mixture into the baking dish around the peppers.
SiX: Cover the pan with foil and bake for 30 minutes.
SeVeN: Remove the foil and spoon the juice from bottom of the dish of the casserole over the top of the peppers. Bake for an additional 10-15 minutes or until the peppers are soft.
Made these tonight, these were soooo much better than reg. stuffed peppers!!! I used diced tomatoes with green peppers and onions and added more mozz. cheese when there was 5 min. left. Oh, i also saved some of the broth and instead of scopping what was in the pan on top, just used the reserve sauch (much easier). Then when serving, once i could get to the broth ladeled it on top. Yummo =)
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