Recipe of Perfect Stuffed Red Bell Peppers (Without Rice)

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, stuffed red bell peppers (without rice). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Stuffed Red Bell Peppers (Without Rice) is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re 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 recipe, we have to first prepare a few ingredients. You can cook stuffed red bell peppers (without rice) using 15 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Stuffed Red Bell Peppers (Without Rice):

1. Make ready 4 large red bell peppers
2. Make ready 3/4 lb ground chuck
3. Take 1/2 lb ground pork
4. Make ready 1 medium onion, chopped
5. Prepare 3 clove garlic, minced
6. Prepare 2 tsp beef bouillon granules
7. Prepare 1/2 tsp garlic powder
8. Take 1/4 tsp black pepper
9. Make ready 1/4 tsp salt
10. Make ready 1 dash of seasoning salt, preferably Lawry's
11. Get 1 cup tomatoes, diced
12. Take 1 cup mushrooms, finely chopped
13. Take 1 cup shredded cheese (whatever you'd like to use)
14. Take 1/2 cup green onion, thinly sliced
15. Get 1 cup hot water

Instructions 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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