Stuffed Red Bell Peppers (Without Rice)

Name: Stuffed Red Bell Peppers (Without Rice)
Cuisine: American
Ingredients: 4 large red bell peppers; 3/4 lb ground chuck; 1/2 lb ground pork; 1 medium onion, chopped; 3 clove garlic, minced; 2 tsp beef bouillon granules; 1/2 tsp garlic powder; 1/4 tsp black pepper; 1/4 tsp salt; 1 dash of seasoning salt, preferably Lawry's; 1 cup tomatoes, diced; 1 cup mushrooms, finely chopped; 1 cup shredded cheese (whatever you'd like to use); 1/2 cup green onion, thinly sliced; 1 cup hot water

Erica @cook_3294465

I actually like these better than the ones with rice!! :)

Erica @cook_3294465

I actually like these better than the ones with rice!! :)

Saved

Ingredients

4 largered bell peppers
3/4 lbground chuck
1/2 lbground pork
1 mediumonion, chopped
3 clovegarlic, minced
2 tspbeef bouillon granules
1/2 tspgarlic powder
1/4 tspblack pepper
1/4 tspsalt
1 dashof seasoning salt, preferably Lawry's
1 cuptomatoes, diced
1 cupmushrooms, finely chopped
1 cupshredded cheese (whatever you'd like to use)
1/2 cupgreen onion, thinly sliced
1 cuphot water

Saved

Steps

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.