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Paula Deen’s Stuffed Red Peppers: A Southern Comfort Classic

The aroma alone transports me back to Sunday dinners at my grandmother’s. She always had a knack for making simple ingredients sing, and her stuffed peppers were no exception. I remember being mesmerized as she carefully scooped the savory mixture into the vibrant red shells, the kitchen filling with a comforting, homey scent that promised warmth and satisfaction. It wasn’t just a meal; it was a hug on a plate.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4
Yields: 8 pepper halves
Dietary Type: Not specified

Ingredients

4 large red bell peppers
1 1/4 lbs ground beef (or 3/4 lb ground beef and 1/2 lb ground pork)
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons Paula Deen House Seasoning (1 part black pepper, 1 part garlic powder, 4 parts salt)
2 teaspoons beef bouillon, divided
1 cup cooked rice
1/2 cup Old El Paso Cheese ‘n Salsa
1/2 cup sour cream
1 cup diced tomato
1/2 cup green onion, chopped
1 tablespoon soy sauce
1 cup hot water

Equipment Needed

Large skillet
Casserole dish
Small bowl
Aluminum foil

Instructions

Preheat your oven to 350 degrees F (175 degrees C). It’s crucial to get the oven to the right temperature before you begin to ensure even cooking.
Prepare the red bell peppers by cutting them in half lengthwise, halving the stems as well. This creates two equal halves for stuffing. Remove the seeds and ribs completely. This step is important, as any remaining seeds can add an unwanted bitterness.
In a large skillet over medium-high heat, sauté the ground beef (or the combination of ground beef and ground pork), along with the chopped onion, minced garlic, 1 teaspoon of beef bouillon, and the Paula Deen House Seasoning. Cook until the meat is cooked through and the onions are translucent. Make sure to break up the meat with a spoon as it cooks for even browning.
Once the meat is cooked, drain off any excess fat from the skillet. Nobody wants greasy stuffed peppers! A thorough drain will keep the dish lighter and more flavorful.
Add the cooked rice, Old El Paso Cheese ‘n Salsa, sour cream, diced tomato, green onion, and soy sauce to the skillet with the cooked meat. Mix everything together thoroughly to ensure all ingredients are evenly distributed. This mixture is the heart of the stuffed peppers, so make sure it’s well-combined.
Now it’s time to stuff the prepared red bell pepper halves with the meat mixture. Pack the filling generously into each pepper, mounding it slightly on top.
In a small bowl, combine the hot water with the remaining 1 teaspoon of beef bouillon. Stir until the beef bouillon is completely dissolved. This creates a flavorful broth that will keep the peppers moist during baking.
Pour the beef bouillon broth into a casserole dish that is large enough to hold all of the stuffed peppers in a single layer. This ensures that the peppers are evenly exposed to the moisture and heat.
Carefully place the stuffed peppers into the casserole dish, arranging them snugly side-by-side.
Cover the casserole dish tightly with aluminum foil. This will trap the steam and help the peppers cook evenly and prevent them from drying out.
Bake in the preheated oven for 25-35 minutes. The peppers should start to soften and the filling should be heated through.
After the initial baking time, remove the aluminum foil from the casserole dish.
Spoon some of the juice from the bottom of the casserole dish over the top of each of the stuffed peppers. This will add extra moisture and flavor.
Continue to bake the stuffed peppers, uncovered, for an additional 10-15 minutes. This allows the tops of the peppers to brown slightly and the filling to become slightly crusty.
Remove from oven and let rest 5 minutes before serving.

Expert Tips & Tricks

Don’t overcook the peppers: Overcooked peppers will become mushy. You want them to be tender but still hold their shape.
Spice it up: Add a pinch of red pepper flakes to the meat mixture for a little extra heat.
Make it ahead: The filling can be made a day in advance. Store it in the refrigerator and stuff the peppers just before baking.
Cheese Topping: Sprinkle shredded cheddar or Monterey Jack cheese on top of the stuffed peppers during the last 5 minutes of baking for a cheesy, melty topping.
Flavor Boost: For an extra layer of flavor, consider adding a can of drained and diced green chiles to the meat mixture.

Serving & Storage Suggestions

These stuffed peppers are delicious served hot straight from the oven. They make a complete meal on their own, but you can also serve them with a side salad or a crusty bread for dipping into the sauce.

Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave them until heated through or bake them in a preheated oven at 350 degrees F (175 degrees C) for about 15-20 minutes.

You can also freeze the stuffed peppers for longer storage. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. To reheat, thaw them in the refrigerator overnight and then bake as directed above.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	499.7 kcal	N/A
Calories from Fat	249 g	50%
Total Fat	27.7 g	42%
Saturated Fat	11.7 g	58%
Cholesterol	111.3 mg	37%
Sodium	388.1 mg	16%
Total Carbohydrate	30 g	10%
Dietary Fiber	5 g	19%
Sugars	10.6 g	N/A
Protein	31.2 g	62%

Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.

Variations & Substitutions

Vegetarian Stuffed Peppers: Replace the ground beef with a mixture of cooked lentils, quinoa, or crumbled tofu. You can also add more vegetables, such as diced zucchini, carrots, or mushrooms.
Spicy Stuffed Peppers: Add a pinch of red pepper flakes or a diced jalapeño pepper to the meat mixture for a spicy kick.
Italian Stuffed Peppers: Use Italian sausage instead of ground beef and add Italian seasoning and a can of diced tomatoes. Top with mozzarella cheese during the last few minutes of baking.
Mexican Stuffed Peppers: Use ground turkey or chicken instead of ground beef and add taco seasoning and a can of black beans. Top with shredded cheddar cheese and sour cream.
Different Peppers: While red bell peppers are traditional, you can use other colors of bell peppers, such as green, yellow, or orange.
Rice Substitute: Use quinoa or couscous instead of rice for a different grain option.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked rice for this recipe?

A: Yes, using pre-cooked rice is a great time-saver. Just make sure it’s cooled before adding it to the meat mixture to prevent it from becoming mushy.

Q: Can I freeze these stuffed peppers?

A: Absolutely! Stuffed peppers freeze very well. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container.

Q: What can I substitute for the Paula Deen House Seasoning?

A: If you don’t have Paula Deen House Seasoning, you can create your own blend using 4 parts salt, 1 part black pepper, and 1 part garlic powder.

Q: My peppers are browning too quickly. What should I do?

A: If your peppers are browning too quickly, you can tent them with aluminum foil to slow down the browning process.

Q: Can I make this recipe in a slow cooker?

A: Yes, you can adapt this recipe for a slow cooker. Place the stuffed peppers in the slow cooker, add the beef bouillon broth, and cook on low for 6-8 hours.

Final Thoughts

I hope this recipe brings as much joy to your table as it has to mine over the years. Don’t be afraid to experiment with different variations and make it your own. Whether you’re a seasoned chef or a beginner in the kitchen, these stuffed peppers are sure to be a crowd-pleaser. So gather your ingredients, preheat your oven, and get ready to create a comforting and delicious meal that will warm your heart and soul. Enjoy!

Stuffed Red Peppers (Paula Deen) Recipe