Stuffed Red Bell Peppers (Without Rice)
Stuffed Red Bell Peppers (Without Rice)

Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, stuffed red bell peppers (without rice). One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Stuffed Red Bell Peppers (Without Rice) is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Stuffed Red Bell Peppers (Without Rice) is something that I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook stuffed red bell peppers (without rice) using 15 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Stuffed Red Bell Peppers (Without Rice):
  1. Prepare 4 large red bell peppers
  2. Prepare 3/4 lb ground chuck
  3. Prepare 1/2 lb ground pork
  4. Prepare 1 medium onion, chopped
  5. Make ready 3 clove garlic, minced
  6. Get 2 tsp beef bouillon granules
  7. Take 1/2 tsp garlic powder
  8. Get 1/4 tsp black pepper
  9. Make ready 1/4 tsp salt
  10. Prepare 1 dash of seasoning salt, preferably Lawry's
  11. Get 1 cup tomatoes, diced
  12. Get 1 cup mushrooms, finely chopped
  13. Get 1 cup shredded cheese (whatever you'd like to use)
  14. Prepare 1/2 cup green onion, thinly sliced
  15. Get 1 cup hot water
Steps to make Stuffed Red Bell Peppers (Without Rice):
  1. Preheat the oven to 350°F.
  2. Halve the red bell peppers through the stem. Clean out the insides and seeds.
  3. In a hot skillet, sauté the beef, pork, chopped onion and garlic until just brown. Add 1 tsp. beef bouillon, garlic powder, salt, pepper and seasoning salt. Stir. Drain the fat.
  4. Add the tomatoes, mushrooms and cheese. Stir until cheese is melted and remove from heat. Set aside.
  5. Mix the hot water with the remaining bouillon. Stir and let dissolve.
  6. Fill the red pepper halves with filling. Pour water/bouillon mix into baking dish until the bottom is covered. Tightly place the filled peppers into the baking dish. Cover with foil and bake for 35 minutes.
  7. After 35 minutes, remove cover and spoon some juice onto the meat filling. Replace cover and bake for an additional 10 minutes.

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