Beef, Main Dishes, Vegetables

Cajun Stuffed Peppers

  • 6 to 8 medium Green peppers
  • 1 pound Ground beef
  • 1 cup Onions, chopped
  • 1/4 cup Celery, chopped
  • 1 teaspoon Garlic, minced
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1/2 teaspoon Thyme, dried
  • 3/4 teaspoon Tabasco
  • 16 ounce can Tomatos
  • 2 cups Rice, cooked
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 1/2 cups Cheese, Cheddar
  • 1/3 cup Parmesan cheese

    • Cut peppers in half lenghtwise; remove stems and seeds. Blanch peppers in boiling salted water for 3 to 4 minutes; remove peppers from water and drain in a colander. In a skillet with a heavy bottom,brown ground beef for a few minutes, stirring occasionally; add onions and celery. Cook, stirring, for 3 to 4 minutes. Drain off fat.

    Add garlic, salt, pepper,thyme, basil and hot pepper sauce; stirand cook 1 minute. Add drained tomatoes, stirring to break them up; cook 5 minutes. Add cooked rice and worcestershire sauce; stir to mix. Cover and simmer over low heat 10 minutes, adding some of the reserved tomato liquid as necessary. Romove form heat. Stir in cheeses. Stuff pepper halves woth meat mixture. Place in a pan with a little water in the bottom. Bake, uncovered, in a preheated 350° oven for 25 to 30 minutes.

    Can be frozen.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Maureen Randall of Plymouth, MA. 

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