Stuffed Beef & Lamb Red Bell Peppers

Total Time: 1 hr 40 mins Preparation Time: 50 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 4 large red bell peppers, preferably with stems
• 3/4 lb ground beef
• 1/2 lb ground lamb
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons beef bouillon granules
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup cooked rice
• 1/2 cup jarred old el paso cheese and salsa dip
• 1/2 cup sour cream
• 1 cup diced tomato
• 1/2 cup chopped green onion
• 1 tablespoon soy sauce
• 1 cup hot water

Recipe

• 1 cut the peppers in half lengthwise, leaving the stems and halving them also.
• 2 remove the seeds and ribs.
• 3 saute the beef and lamb, the onion, garlic, 1 teaspoon of the bouillon granules, and the salt together, crumbling well, until the onion is transparent.
• 4 drain off the fat.
• 5 add the rice, cheese, sour cream, tomatoes, green onions and soy sauce.
• 6 mix well.
• 7 stuff this mixture into peppers.
• 8 mix the hot water and the remaining 1 tsp bouillon granules.
• 9 pour this into a shallow casserole large enough to hold all the peppers.
• 10 place the stuffed peppers in the dish.
• 11 (the water in the dish allows the peppers to steam while retaining some of their crispness).
• 12 cover the casserole with foil and bake at 350 degrees for 25-35 minutes.
• 13 remove the foil and spoon a little juice over the peppers; bake for an additional 10-15 minutes.