Stuffed Red Peppers

Ingredients

• 2 teaspoons beef bouillon granules 
• 0.3 cup pepper black
• 0.5 cup cheese and salsa jarred
• 1 cup rice cooked
• 2  garlic cloves minced
• 0.3 cup garlic powder 
• 0.5 cup green onion tops chopped
• 0.8 pound ground beef 
• 0.5 pound ground pork 
• 1 medium onion chopped
• 4 large bell peppers red
• 1 cup salt 
• 0.5 cup cup heavy whipping cream sour
• 1 tablespoon soya sauce 
• 1 cup tomatoes diced
• 1 cup water hot

Equipment

• bowl
• frying pan
• oven
• aluminum foil

Directions

1. Preheat oven to 350 degrees F.
2. Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also.
3. Remove the seeds and ribs inside the peppers.
4. Using a hot skillet, saute the ground beef, pork, onion, garlic, 1 teaspoon of bouillon granules, and House Seasoning together.
5. Saute until onions become translucent.
6. Drain the fat off.
7. Add the rice, cheese, sour cream, tomatoes, green onion tops, and soy sauce.
8. Mix well and stuff the mixture into the peppers. In a small bowl, mix the hot water and the remaining bouillon granules.
9. Pour this mixture into a shallow casserole large enough to hold all of the peppers.
10. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes.
11. Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers.
12. Bake for an additional 10 to 15 minutes.
13. Mix ingredients together and store in an airtight container for up to 6 months.