Recipe adapted from Paula Deen.4 green bell peppers
1-1/4 lb ground beef
1 onion (diced)
2 garlic cloves (finely chopped)
2 tsps beef bouillon
salt & pepper to taste
1 cup rice (cooked)
1/2 cup shredded cheddar
1/2 cup sour cream
1 cup tomatoes (diced)
1/2 cup green onion (diced)
1 Tbsp soy sauce
1 cup hot water
Preheat the oven to 350 degrees.
Cut off the tops of the bell peppers. Remove seeds and insides of the pepper. Set aside until ready to stuff.
Brown the ground beef over medium heat. While beef is draining, add onion, garlic, 1 tsp bouillon, salt and pepper to the pan and saute until onion is soft. Remove from the heat and add beef back to the pan. Stir in the rice, cheese, sour cream, tomatoes, green onion and soy sauce. Mix well and stuff into the peppers.
Mix hot water and remaining bouillon. Pour water mixture into the bottom of a glass casserole dish. Place peppers into dish. Cover with aluminum foil and bake for 25-35 minutes. Remove foil and spoon juice from pan over the peppers. Bake for an additional 10-15 minutes without the foil.
Remove from oven and serve.
