Stuffed Red Bell Peppers (Without Rice) Recipe by Erica
Stuffed Red Bell Peppers (Without Rice) Cooking Instructions 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. 1 Preheat the oven to 350°F. 1 Preheat the oven to 350°F. 2 Halve the red bell peppers through the stem. Clean out the insides and seeds. 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. 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. 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. 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. 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. 7 After 35 minutes, remove cover and spoon some juice onto the meat filling. Replace cover and bake for an additional 10 minutes. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Southwest Sausage Skillet Mini Pot Pies Super easy lemon pound cake Buttermilk Chess Pie Cheerio Treats Southwest Sausage Skillet Mini Pot Pies Super easy lemon pound cake Buttermilk Chess Pie Cheerio Treats Vegetable seasonings Molten Lava Cake Roasted vegetables Soapapilla Cheesecake Mini Pot Pies GRILLED FLAT BREAD Super Bowl Brats & Knocks in Beer Creamy Smoked Sausage Soup Crockpot Pizza Burgers Buttermilk Chess Pie Vegetable seasonings Molten Lava Cake Roasted vegetables Soapapilla Cheesecake Mini Pot Pies GRILLED FLAT BREAD Super Bowl Brats & Knocks in Beer Creamy Smoked Sausage Soup Crockpot Pizza Burgers Buttermilk Chess Pie