The other night DFH and I made a delicious Stuffed Pepper Recipe. It was actually a Paula Deen Food Network Recipe, but suprisingly, it is pretty healthy.
- 4 large red peppers ( I used green)
- 3/4 pound ground chuck
- 1/2 pound ground pork --> we used 1.25 lbs of ground turkey instead of the chuck/pork combo
- 1 medium onion, chopped
- 2 garlic cloves minced
- 2 teaspoons beef boullion granules
- 2 teaspoons House seasoning, recipe follows
- 1 cup cooked rice
- 1/2 cup jarred cheese and salsa
- 1/2 cup sour cream --> I left out the Sour Cream
- 1 cup diced tomatoes
- 1/2 cup chopped green onion tops
- 1 tablespoon soy sauce
- 1 cup hot water
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Set over to 350 degrees
Using a hot skillet, saute the ground turkey, onion, garlic, 1 teaspoon of bouillon granules, and house seasoning together. Saute until onions become translucent.
While the meat is cooking cut the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.
Add the rice, cheese, tomatoes, green onions, sour cream and soy sauce to the skillet
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
We chose to add a little cheese at the end as well.
This meal was delicious and extra good left over.