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Stuffed Red Peppers

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 1 cup diced tomatoes
  • 1/2 cup sour cream
  • 1/2 cup jarred cheese and salsa
  • 1 cup cooked rice
  • 2 teaspoons Paula Deen's House Seasoning
  • 2 teaspoons beef bouillon granules
  • 2 cloves minced garlic
  • 1 medium chopped onion
  • 1/2 lb ground pork
  • 3/4 lb ground chuck
  • 4 large red bell peppers
  • 1/2 cup tops, chopped green onions
  • 1 tablespoon soy sauce
  • 1 cup hot water


Preheat oven to 350 °F.

Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.

Using a hot skillet, sauté the ground beef, pork, onion, garlic, 1 teaspoon of bouillon granules and House Seasoning together. Sauté well 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 spoon the juice from bottom of the casserole over the top of the peppers. Bake for an additional 10 to 15 minutes.

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