 | | Directions |
- Preheat oven to 350°F
- Cut top 1/3 of pepper off, seed body of pepper, being careful to keep it intact.
- Heat skillet to medium.
- Sauté ground beef, pork sausage, onion, garlic, 1 tsp of bouillon granules and garlic powder. Sauté until meat is cooked through. Drain off fat.
- Return meat mixture to pan. Add rice, cheese, sour cream, tomatoes, green onions and teryaki sauce. Mix to combine.
- Season with salt and pepper.
- Mix hot water with the other 1 tsp. of bouillon granules. Pour this in bottom of baking dish.
- Fill prepared peppers with meat mixture.
- Place in baking dish and cover with foil.
- Bake for 35 minutes. Remove foil. Spoon some of the juices over peppers. Sprinkle with shredded cheese. Place back in oven for 10 minutes or until tops are golden.
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Prep Time: 30 minutes
Cook Time: 45 minutes
Container: large skillet, 9x13 baking dish
Servings: 4
Serving Size: 1 each
|  | | Ingredients | | - | | 4 each bell peppers - large (any combination of red, green, or yellow) |
| - | | 3/4 pound ground beef |
| - | | 1/2 pound ground sausage |
| - | | 1 onion - medium, chopped |
| - | | 2 garlic cloves, minced |
| - | | 2 teaspoons beef bouillon granules |
| - | | 1 teaspoon garlic powder |
| - | | salt and pepper to taste |
| - | | 1 cup rice - cooked |
| - | | 1/2 cup Mexican cheese (or any combination of Colby Jack, Monterey Jack and Cojita cheese) |
| - | | 1/2 cup sour cream |
| - | | 1 tomato - large, diced |
| - | | 5 green onions - chopped |
| - | | 1 tablespoon teriyaki sauce |
| - | | 1 cup water - hot |
| - | | 1/2 cup Mexican cheese - for topping |
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