Ingredients

　　4 large red bell peppers, preferably with stems

　　3/4 pound ground chuck

　　1/2 pound ground pork

　　1 medium onion, chopped

　　2 cloves garlic, minced

　　2 teaspoons beef bouillon granules

　　2 teaspoons The Lady’s House Seasoning

　　1 cup cooked rice

　　1/2 cup jarred Old El Paso Cheese and Salsa

　　1/2 cup sour cream

　　1 cup diced tomatoes

　　1/2 cup chopped green onion tops

　　1 tablespoon soy sauce

　　1 cup hot water

　　Cut the peppers in half lengthwise, leaving the stems intact and halving them also. Remove the seeds and ribs. Sauté the beef and pork, the onion, garic, 1 teaspoon of the bouillon granules, and the House Seasoning together, scrambling well, until the onion is transparent. Drain off the fat. Add the rice, cheese, sour cream, tomatoes, green onion tops, and soy sauce. Mix well. Stuff this mixture into peppers. Mix the hot water and the remaining 1 teaspoon bouillon granules. Pour this into a shallow casserole large enough to hold all the peppers. Place the stuffed peppers in the dish. (The water in the dish allows the peppers to steam while retaining some of their crispness.) Cover the casserole with foil and bake at 350 degrees for 25 to 35 minutes. Remove the foil and spoon a little juice over the peppers; bake for an additional 10 to 15 minutes.

　　Paula Deen's Kitchen Classics