Paula Deen Stuffed Red Peppers are loaded with ground chuck, pork, rice, sour cream, and cheese. They bake in a beef bouillon bath for about an hour and make 10 servings. Stuffed peppers like these show up at church suppers and weeknight tables all across the South.
The bouillon broth in the bottom of the casserole dish is what separates these from dry stuffed peppers. Paula pours hot water mixed with beef bouillon granules around the peppers before they bake. That liquid steams under the foil and keeps the filling juicy from edge to center.
Drain the fat from the meat before mixing in the rice and cheese, or the filling turns greasy. You can stuff the peppers a day ahead and refrigerate them. Add the bouillon broth and bake when ready, plus about 10 extra minutes straight from the fridge.
Paula Deen Stuffed Red Peppers
Course: DinnerCuisine: American, SouthernDifficulty: Medium10
servings15
minutes55
minutes200
kcalHalved red bell peppers filled with a sautéed mixture of ground chuck, pork, rice, sour cream, and cheese, baked in a savory beef bouillon broth until tender and bubbling.
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
Directions
- Preheat: Preheat oven to 350 °F.
- Prepare the peppers: Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.
- Make the filling and bake: Using a hot skillet, sauté the ground beef, pork, onion, garlic, 1 teaspoon of bouillon granules and House Seasoning together. Sauté well until onions become translucent. Drain the fat off. Add the rice, cheese, sour cream, tomatoes, green onion tops and soy sauce. Mix well and stuff the mixture into the peppers. In a small bowl, mix the hot water and the remaining bouillon granules. Pour this mixture into a shallow casserole large enough to hold all of the peppers. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes. Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers. Bake for an additional 10 to 15 minutes.
FAQs
Can I use ground turkey instead of ground chuck and pork?
You can, but the filling will be leaner and drier. Ground turkey lacks the fat that keeps the pork and beef mixture moist during baking. Add a tablespoon of olive oil to the skillet and an extra splash of soy sauce to make up some of the flavor.
How long do stuffed peppers keep in the fridge?
Stored in an airtight container, they keep for 3 to 4 days. Reheat them in a 350°F oven covered with foil for about 15 minutes. The microwave works in a pinch, but the peppers soften more than some people like.
Can I assemble these the night before?
Stuff the peppers, cover the dish tightly, and refrigerate up to 24 hours. Do not add the bouillon broth until you are ready to bake. Cold peppers need about 10 extra minutes in the oven.
Do I need to pre-cook the bell peppers before stuffing them?
No. Paula skips blanching entirely. The peppers cook through during the 35 to 50 minutes of oven time. They come out tender but still hold their shape, which is what you want for a clean plate.
What does the beef bouillon water do in the bottom of the dish?
It creates steam under the foil that cooks the peppers evenly and keeps the filling from drying out. After you remove the foil, you spoon that broth over the tops. It adds a second layer of beefy flavor that plain water would not.
