Stuffed Beef & Pork Red Bell Peppers Recipe

Name: Stuffed Beef & Pork Red Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large red bell peppers, preferably with stems; 3/4 lb ground beef; 1/2 lb ground pork; 1 medium onion, chopped; 2 garlic cloves, minced; 2 teaspoons beef bouillon granules; 1 teaspoon salt; 1/4 teaspoon pepper; 1 cup cooked rice; 1/2 cup jarred old el paso cheese and salsa dip; 1/2 cup sour cream; 1 cup diced tomato; 1/2 cup chopped green onion; 1 tablespoon soy sauce; 1 cup hot water

Servings: persons

4 large red bell peppers, preferably with stems
3/4 lb ground beef
1/2 lb ground pork
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons beef bouillon granules
1 teaspoon salt
1/4 teaspoon pepper
1 cup cooked rice
1/2 cup jarred old el paso cheese and salsa dip
1/2 cup sour cream
1 cup diced tomato
1/2 cup chopped green onion
1 tablespoon soy sauce
1 cup hot water

1
Cut the peppers in half lengthwise, leaving the stems and halving them also.
2
Remove the seeds and ribs.
3
Saute the beef and pork, the onion, garlic, 1 teaspoon of the bouillon granules, and the salt together, crumbling well, until the onion is transparent.
4
Drain off the fat.
5
Add the rice, cheese, sour cream, tomatoes, green onions and soy sauce.
6
Mix well.
7
Stuff this mixture into peppers.
8
Mix the hot water and the remaining 1 tsp bouillon granules.
9
Pour this into a shallow casserole large enough to hold all the peppers.
10
Place the stuffed peppers in the dish.
11
(The water in the dish allows the peppers to steam while retaining some of their crispness).
12
Cover the casserole with foil and bake at 350 degrees for 25-35 minutes.
13
Remove the foil and spoon a little juice over the peppers; bake for an additional 10-15 minutes.

791

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 large red bell peppers, preferably with stems, 3/4 lb ground beef, 1/2 lb ground pork, 1 medium onion, chopped, and more.

Yes, Stuffed Beef & Pork Red Bell Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Beef & Pork Red Bell Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions