6 md Bell peppers; cored, seeded
1 lb Pork smoked sausage;
- removed from casings
1/2 lb Ground beef
1 lg Onion; chopped
1 tb Celery; chopped
1 cl Garlic; minced
1/2 ts Salt
1/2 ts Black pepper
5 oz Rotel tomatoes (1/2 can);
- smashed
2 sl Bacon; fried, chopped,
- fat reserved
1 c Rice; cooked
Green onions; chopped
Bread crumbs
2 tb Parmesan cheese
Butter
Set oven @ 350°F/175°C.
In a pot of boiling water, place the bell peppers and boil for
5 minutes. Remove the peppers from the water and drain.
In a skillet, saute the meats, onion, celery, garlic, and the dry
seasonings in the bacon grease. Add the tomatoes and fried bacon
and simmer for 2 minutes. Add the green onions and cooked rice.
Simmer for 2 more minutes.
Stuff each of the bell peppers with the mixture. Sprinkle the top
of each now stuffed pepper with the bread crumbs and Parmesan
cheese. Dot with butter.
In a baking pan, place the peppers. Bake in the preheated oven for
20 to 25 minutes.
Recipe FROM: "Roger's Cajun Cookbook" by Vernon Roger, 1987
