Paula Deen's Stuffed Peppers
She uses red peppers, but green will work fine too. Mixture IS spicy so watch out!
3 Bell Peppers, halved along the stem (each half should have a piece of the stem)
3/4 lbs. Ground Chuck
1/2 lbs. Ground Pork (not breakfast sausage, ask your butcher)
1 C. Chopped Onion
2 garlic cloves, minced
2 tsp. Beef Bouillon
2 tsp. Lady &Son's Seasoning
1 C. Cooked Rice
1/2 jar of Old El Paso Cheese & Salsa (in the Taco aisle)
1/2 C. Sour Cream
1 Can Rotel (I use the HOT) - drained
1 Tbsp. Soy Sauce
1 C. Hot Water
Brown the meats with the onions, garlic, bouillon, and seasoning. Drain well. Mix meat with remaining ingredients EXCEPT the Soy sauce and water. Stuff the peppers with the mixture. Add the soy sauce and hot water to the bottom of a deep casserole dish or dutch oven pan. Bake on 350 degrees for 45 minutes. Periodically spoon the soy sauce mixture over the top of the peppers to keep them moist.
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