Stuffed Peppers

From Cindy's Kitchen ~ Just North of Wiarton & South of the Checkerboard ~ Adapted from Paul Deen's Stuffed Red Peppers Recipe


  • 4 large green peppers
  • 3/4 pound ground chuck
  • 1/2 pound ground pork
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons beef boullin granules
  • 2 teaspoons House seasoning, recipe follows
  • 1 cup cooked rice
  • 1/2 cup Black Bean & Corn Salsa
  • 1/2 cup sour cream
  • 1 cup diced tomatoes
  • 1/2 cup chopped chives
  • 1 tablespoon soy sauce
  • Tomato Juice


Preheat oven to 350 degrees F.

Start by cutting tops off the peppers.  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, sour cream, tomatoes, salsa, chives and soy sauce. Mix well and stuff the mixture into the peppers.  Pour enough tomato juice in bottom of  oven proof casserole dish to hold all of the peppers. Place the stuffed peppers in the dish, cover with foil or lid and bake for 25 to 35 minutes. Remove the foil and top with shredded or thinly sliced cheddar cheese.  Bake for an additional 10 to 15 minutes.

House Seasoning: (I divided this down to 1/4 the amount)

  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months