Stuffed Red Peppers inspired by Paula Deen

I was looking for something a little more fun for dinner, and I stumbled on to one of Paula Deen's not so buttery recipes.  I had previously made stuffed jalapeño peppers, and I wanted to do something a bit milder.  I basically took Paula's recipe and tweaked it a bit to make it my own by removing a few ingredients and adding some more.  The beauty of stuffing food is that you can pretty much stuff anything with anything.  Technically, you could just put cheese in some peppers, pop them in the oven and call it a day, or you could roast a bunch of other things and invent something much more.  Well, I took Mrs. Deen's recipe and added my own flair, technically inventing something new.  Here goes!

INGREDIENTS

Ingredients

• 4 large red bell peppers
• 3/4 pound ground chuck
• 1/2 pound ground pork
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 teaspoons beef bouillon granules
• 2 teaspoons House seasoning,(salt, pepper and garlic powder)
• 1 cup cooked rice
• 1/2 cup sour cream
• 1 cup diced tomatoes
• 1/2 cup chopped green onion tops
• 1 tablespoon soy sauce
• 1 cup hot water
• lots of cheese (you choose)

Directions

Preheat oven to 350 degrees F.

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

OMG YUMM!!!! seriously, yum!