Mohamed Shili This delicious stuffed peppers recipe, inspired by Paula Deen, is a quick, hearty meal perfect for busy weeknights. Packed with creamy cheese, tender beef and pork, and savory rice, it’s a comfort food classic that’s easy to customize with pantry staples. A flavorful, crowd-pleasing dish that brings warmth and satisfaction to the table!
Recipe Ingredients:
- 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
How To Make Stuffed Peppers?
- Preheat the oven: Set it to 175°C / 350°F.
- Prepare the peppers: Halve the red bell peppers lengthwise, leaving the stems intact, and carefully remove the seeds and ribs.
- Cook the filling: In a hot skillet, sauté the ground pork, ground beef, onion, garlic, 1 tsp of bouillon granules, and House Seasoning. Cook until the meat is browned and the onions are translucent. Drain off excess fat.
- Mix the stuffing: Stir in the cooked rice, cheese and salsa, sour cream, diced tomatoes, chopped green onions, and soy sauce into the cooked meat mixture.
- Stuff the peppers: Spoon the filling into the prepared pepper halves, packing the mixture in firmly.
- Prepare the casserole dish: Mix the remaining 1 tsp of bouillon granules with the hot water. Pour this broth into a shallow casserole dish to create a base for the peppers.
- Bake the peppers: Arrange the stuffed peppers in the dish. Cover with foil and bake for 25–35 minutes.
- Final touch: Remove the foil, spoon some of the broth from the dish over the peppers, and bake uncovered for an additional 10–15 minutes.
Recipe Tips:
- Choose Fresh Peppers: Use firm, bright red peppers without soft spots. Fresh peppers hold their shape better when baked.
- Don’t Overfill: When stuffing the peppers, leave a little space at the top to prevent the mixture from spilling over while baking.
- Pre-Cook the Meat: Make sure the pork and beef are fully cooked before stuffing the peppers. This ensures the filling is perfectly seasoned and safe to eat.
- Use a Flavorful Broth: Mixing bouillon with hot water creates a savory base that adds moisture and depth of flavor to the peppers as they bake.
- Spoon the Juices: Halfway through baking, spoon the juices from the bottom of the dish over the peppers to keep them moist and enhance their taste.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover stuffed peppers cool to room temperature. Then, place them in an airtight container and store in the refrigerator for up to 3 days.
- Freeze: Once cooled, wrap each stuffed pepper tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months.
- Reheat: Place the stuffed pepper on a microwave-safe plate and heat on medium power for 2–3 minutes. Check and continue heating in 30-second intervals until hot.
Nutrition Facts
- Calories: 236 kcal
- Total Fat: 12g
- Saturated Fat: 5.3g
- Cholesterol: 48mg
- Sodium: 234mg
- Potassium: 393mg
- Total Carbohydrate: 17g
- Dietary Fiber: 2.2g
- Sugars: 3.3g
- Protein: 16g
Check out More Recipes:
Paula Deen Stuffed Peppers
Description
This delicious stuffed peppers recipe, inspired by Paula Deen, is a quick, hearty meal perfect for busy weeknights. Packed with creamy cheese, tender beef and pork, and savory rice, it’s a comfort food classic that’s easy to customize with pantry staples. A flavorful, crowd-pleasing dish that brings warmth and satisfaction to the table!
Ingredients
Instructions
- Preheat the oven: Set it to 175°C / 350°F.
- Prepare the peppers: Halve the red bell peppers lengthwise, leaving the stems intact, and carefully remove the seeds and ribs.
- Cook the filling: In a hot skillet, sauté the ground pork, ground beef, onion, garlic, 1 tsp of bouillon granules, and House Seasoning. Cook until the meat is browned and the onions are translucent. Drain off excess fat.
- Mix the stuffing: Stir in the cooked rice, cheese and salsa, sour cream, diced tomatoes, chopped green onions, and soy sauce into the cooked meat mixture.
- Stuff the peppers: Spoon the filling into the prepared pepper halves, packing the mixture in firmly.
- Prepare the casserole dish: Mix the remaining 1 tsp of bouillon granules with the hot water. Pour this broth into a shallow casserole dish to create a base for the peppers.
- Bake the peppers: Arrange the stuffed peppers in the dish. Cover with foil and bake for 25–35 minutes.
- Final touch: Remove the foil, spoon some of the broth from the dish over the peppers, and bake uncovered for an additional 10–15 minutes.
Notes
- Choose Fresh Peppers: Use firm, bright red peppers without soft spots. Fresh peppers hold their shape better when baked.
- Don’t Overfill: When stuffing the peppers, leave a little space at the top to prevent the mixture from spilling over while baking.
- Pre-Cook the Meat: Make sure the pork and beef are fully cooked before stuffing the peppers. This ensures the filling is perfectly seasoned and safe to eat.
- Use a Flavorful Broth: Mixing bouillon with hot water creates a savory base that adds moisture and depth of flavor to the peppers as they bake.
- Spoon the Juices: Halfway through baking, spoon the juices from the bottom of the dish over the peppers to keep them moist and enhance their taste.
Paula Deen Stuffed Peppers
