Easily Inspired: Amazing stuffed peppers

So I may be a little bit biased, but I think I have the best husband in the world. He made some amazing stuffed peppers and carrots and even cleaned up the kitchen when he was done. I knew he was proud of himself when he put the dinner he made on a white plate (food always photographs better on white plates and I have a habit of moving it to a white plate if I decide to take a picture). Ladies and gentleman don't ever let Kevin complain to you about my picture taking. This white plate proves that deep down, he likes it :)

An amazing stuffed pepper recipe courtesy of Melissa, Kevin's sister (who referred us to the recipe), Paula Deen (who created it), and to Kevin (who made it perfectly). Here's the link to the recipe: click here!

Ingredients

4 large red bell peppers
3/4 pound ground chuck
1/2 pound ground pork
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons beef bouillon granules
2 teaspoons House seasoning, recipe follows
1 cup cooked rice
1/2 cup jarred 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

Directions

Preheat oven to 350 degrees F.

Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.

Using a hot skillet, saute the ground beef, pork, onion, garlic, 1 teaspoon of bouillon granules, and house seasoning together. Saute 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.