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Cajun Stuffed Peppers

Submitted by: Mary on 01/25/2004
3635 views
2.58 avg rating
222 votes
 
 
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Ingredients

6 Large bell peppers
2 lbs Ground round or sirloin
1/2 C Onion, chopped
1/3 C Celery, chopped use leaves too
2 t Garlic, minced
1/2 t Salt
1/2 t Pepper
1/2 t Basil

1/2 t Thyme
2 t Garlic Tabasco sauce
1 (14 1/2 oz) Can Diced tomatoes (save juice)
1 1/2 T Worcestershire sauce
2 C Cheddar cheese, shredded
2/3 C Fresh parmesan cheese, grated

Directions

Cut peppers in half and remove stems and seed.



Parboil peppers in salted water for 3 minutes. Remove and drain in a colander.



In a heavy saute pan brown ground meat for a few minutes, stirring. Add onions and celery and cook for 3 minutes. Drain off any fat. Add garlic and seasonings, stir and cook for 1 minute.



Add drained tomatoes, stirring to break up and continue cooking for 5 minutes.



Add worcestershire sauce and stir to mix. Cover and let simmer over low heat for 10 minutes. Add tomatoe juice as necessary to keep moist.



Remove from heat and stir in cheeses.



Cool and then stuff the bell pepper halves.



Bake peppers in a baking dish with a little water in the bottom in a preheated 350F degree oven for 25 to 30 minutes.

Additional Information

Pepper halves can be placed into plastic bags and frozen, freezes well.

Servings

6

Calories

10

Time to prepare

30 minutes

Difficulty

Easy
 

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