Preheat oven to 350 degrees F.
Start by cutting the pepper 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 and garlic, 1 teaspoon of bouillon granules, and house seasoning together. Saute until onion becomes translucent. Drain off the fat. Add the potato, sour cream, tomatoes, green onion tops, and soy sauce. Mix well and stuff the mixture into the peppers. In a small owl, 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 the bottom of the casserole over the top of the peppers. Bake for an additional 10 to 15 minutes/
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|Serving Size: 1 Serving (320g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 139 (40%)|
|Amt Per Serving||% DV|
|Total Fat 15.4g||21 %|
|Saturated Fat 6.1g||30 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 46.1mg||14 %|
|Sodium 353.1mg||12 %|
|Potassium 1167.7mg||31 %|
|Total Carbohydrate 43.4g||13 %|
|Dietary Fiber 14g||56 %|
|Sugars, other 29.4g|
|Protein 17.2g||25 %|
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Calories per serving: 350
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