Stuffed Bell Peppers

Ingredients


• 4 large bell peppers
• 1 pound ground chuck
• 1 pound ground pork
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons House seasoning, recipe follows
• 2 cup cooked rice
• 1/2 cup cream cheese
• 1/2 cup sour cream
• 2 cans diced tomatoes with jalapenos
• 1/2 cup chopped chives
• 1 tablespoon soy sauce
• 1 cup beef broth

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months

Directions

Preheat oven to 350 degrees F.

Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.

Using a hot skillet, saute the ground beef, pork, onion, garlic, and house seasoning together. Saute until onions become translucent. Drain the fat off. Add the rice, cream cheese, sour cream, canned tomatoes, chives, and soy sauce.

Mix well and stuff the mixture into the peppers. Pour the beef broth into a shallow casserole dish large enough to hold all of the peppers. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes.

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.

These turn out so yummy! There should be more than enough filling so you can freeze half of it. Then you only have to cut the bell peppers in half, fill with the filling, and bake. I love recipes like this! I top my sutffed pepper with sour cream, which is so yummy!