● 19 ozs. ground pork or beef or a mix of the 2, extra lean
● 1 whole medium onion — chopped
● 2 cloves garlic — minced
● 2 tsp. beef bouillon granules
● 2 tsp. House Seasoning
● 1 cup rice — cooked
● 1/2 cup salsa
● 1/2 cup shredded cheddar cheese
● 1/2 cup sour cream
● 1 cup diced tomatoes
● 1/2 cup chopped green onions — tops only
● 1 tbsp. soy sauce
● 1 cup hot water
● 8 tbsp. Italian cheese, shredded
How to make it
Preheat oven to 350º.
Start by cutting the peppers in half lengthwise, leaving the stems intact. Remove the seeds and ribs inside the peppers.
Using a hot skillet, saute the ground beef, pork, onion, garlic, 1 teaspoon of bouillon granules, and house seasoning together. Saute until onions become translucent. Drain the fat off.
Add the rice, cheese, sour cream, tomatoes, green onion tops, and soy sauce. Mix well and stuff the mixture into the peppers.
In a small bowl, mix the hot water and the remaining bouillon granules. Pour this mixture into a shallow casserole 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 bake for an additional 10 to 15 minutes.
Add 1 tablespoon Italian cheese on each and broil until golden. Serve with sour cream.