Stuffed Red Bell Peppers (Without Rice)
Stuffed Red Bell Peppers (Without Rice)

Hey everyone, it is O’Neill, welcome to our recipe page. Today, we’re going to prepare a special dish, stuffed red bell peppers (without rice). One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Stuffed Red Bell Peppers (Without Rice) is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Stuffed Red Bell Peppers (Without Rice) is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook stuffed red bell peppers (without rice) using 15 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Stuffed Red Bell Peppers (Without Rice):
  1. Take 4 large red bell peppers
  2. Get 3/4 lb ground chuck
  3. Prepare 1/2 lb ground pork
  4. Take 1 medium onion, chopped
  5. Get 3 clove garlic, minced
  6. Take 2 tsp beef bouillon granules
  7. Get 1/2 tsp garlic powder
  8. Prepare 1/4 tsp black pepper
  9. Take 1/4 tsp salt
  10. Take 1 dash of seasoning salt, preferably Lawry's
  11. Prepare 1 cup tomatoes, diced
  12. Take 1 cup mushrooms, finely chopped
  13. Make ready 1 cup shredded cheese (whatever you'd like to use)
  14. Make ready 1/2 cup green onion, thinly sliced
  15. Get 1 cup hot water
Step by Step to make Stuffed Red Bell Peppers (Without Rice):
  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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