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Sunday, October 13, 2013

Creole Stuffed Bell Peppers

I cook green peppers about once a month so you know I'm always thinking up and looking for new ideas to use them in right? Here's a spicy kick with Green Peppers to try.

Prep time: 15 min
Cook time: 40 min
Yield: About 4 to 6 servings

4 large sweet bell peppers, green, red or yellow
1/2 tablespoon of olive oil
4 tablespoons minced onion
1 pound of ground beef
1 or 2 links of Italian sausage
3 cloves of garlic
2 cups of creole tomato sauce (*see Cook's Notes below), divided
1 cup of cooked rice
Pinch of kosher salt
pepper to taste
1/4 teaspoon of Cajun seasoning
1/2 cup of water
1 can of Rotel tomatoes
1-2 tablespoons of fresh, dry or panko bread crumbs
Grated cheddar cheese or thin slices of Velveeta


Preheat oven to 350 degrees F. Cut the peppers lengthwise and scrape out seeds and
ribs. Bring a large pot of water to boil and drop the pepper halves in allowing to
parboil for only 5 minutes. Drain and set aside.
In a large skillet, saute the onion in olive oil until tender. Remove the sausage from
the casing and add it and the ground beef to the skillet; cook until browned, breaking
up into small pieces. Drain well if needed. Add the garlic and cook another minute.
Add 1/2 cup of the tomato sauce, reserve the remaining sauce. Cook and stir 5 minutes
or until sauce is heated through. Stir in rice, salt, pepper, and Cajun seasoning.
Taste and adjust the seasoning as needed.
Pour 1/2 cup of water into the bottom of a 9 x 13 inch baking dish and place peppers
in the dish. Scoop the beef and rice mixture evenly into each pepper half, topping
each off until you use all of the filling.

Mix the Rotel tomatoes with the remaining tomato sauce, and spoon evenly over the tops
of each pepper and sprinkle each with bread crumbs. Bake uncovered at 350 degrees F
for 30 to 40 minutes, or until peppers are tender and filling is heated through.
Remove, add cheese to top, and return to oven until cheese melts.

Notes: Can substitute 2 (8 ounce) regular tomato sauce if needed. If you would
like to add the Creole flavors of vegetables seasoning, simply saute 1/4 cup of onion, celery
and bell pepper in olive oil and stir in tomato sauce. Cook for 15 minutes. Set aside
until needed. Can also assemble peppers and freeze or freeze leftovers. Peppers can
also be cut standing. Simple cut off right under the top stem and remove the ribs and
seeds, standing peppers up to stuff and cook.

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