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On The Border Peppers

Submitted by: Mary on 02/19/2004
2824 views
2.62 avg rating
213 votes
 
 
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Ingredients

4 Large Red bell peppers
1 lb Ground chuck
1 lb Ground pork
1 Onion, chopped
2 Cloves garlic, minced
2 t Beef boullion
1/2 t Salt
1/2 t Black pepper

1 t Garlic powder
1/2 C Salsa
8 ozs Chihuahua cheese
1 C Tomatoes, diced
1/2 C Green onions, sliced thinly
1 T Soy sauce
1 C Hot water

Directions

Preheat oven to 350F degrees.



Cut 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, saute the groudn beef, pork, onion, garlic and 1 teaspoon of the boullion granules. Add the salt, pepper, and garlic powder. Saute until onions become translucent. Drain off the fat.



Add the cheese, sour cream, tomatoes, green onions and soy sauce. Mix well and stuff the mixture into the peppers.



In a small bowl mix the hot water and remaining boullion.

Pour mixture into a shallow casserole large enough to hold all of the peppers. Place the stuffed peppers into the dish., cover with foil and bake for 25 to 35 minutes.



Remove the foil and spoon the juice fromt he bottom of the dish over the top of the peppers. Bake for an additional 10 to 15 minutes.

Servings

6

Calories

8

Time to prepare

30 minutes

Difficulty

Easy
 

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