Stuft Bell Peppers Recipe

Name: Stuft Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large red bell peppers; 34 lb ground chuck; 12 lb ground pork; 1 medium onion, chopped; 2 garlic cloves, minced; 2 teaspoons beef bouillon granules; 1 cup cooked rice; ½ cup shredded sharp cheddar cheese; ½ cup sour cream; 1 cup diced tomato; ½ cup chopped green onion top; 1 tablespoon soy sauce; 1 cup hot water

Servings: persons

4 large red bell peppers
34 lb ground chuck
12 lb ground pork
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons beef bouillon granules
1 cup cooked rice
½ cup shredded sharp cheddar cheese
½ cup sour cream
1 cup diced tomato
½ cup chopped green onion top
1 tablespoon soy sauce
1 cup hot water

1
Preheat oven to 350 degrees F.
2
Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also.
3
Remove the seeds and ribs inside the peppers.
4
Drop in a large pot of boiling water and cook for 3 minutes.
5
Remove from hot water and rinse with cold water to stop further cooking.
6
Using a hot skillet, saute the ground beef, pork, onion, garlic, 1 teaspoon of bouillon granules, together.
7
Saute until onions become translucent.
8
Drain the fat off.
9
Add the rice, cheese, sour cream, tomatoes, green onion tops, and soy sauce.
10
Mix well and stuff the mixture into the peppers.
11
In a small bowl, mix the hot water and the remaining bouillon granules.
12
Pour this mixture into a shallow casserole large enough to hold all of the peppers.
13
Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes.
14
Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers.
15
Bake for an additional 10 to 15 minutes.

4005

kcal

Calories

297

Fat

Carbs

259

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 4 large red bell peppers, 34 lb ground chuck, 12 lb ground pork, 1 medium onion, chopped, and more.

Yes, Stuft 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.

Stuft Bell Peppers

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