Stuffed Red Bell Peppers (Without Rice)
I actually like these better than the ones with rice!! :)
Stuffed Red Bell Peppers (Without Rice)
I actually like these better than the ones with rice!! :)
Cooking Instructions
- 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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