Stuffed Bell Peppers II


As classic as Cajun comes. Stuffed bell peppers are a wonderful treat for Cajuns and their guests.


  • 6 bell peppers
  • 1 stick butter
  • 1 onion, chopped fine
  • 1/2 cup green onions
  • 1 (4 oz) can mushrooms with stems and pieces
  • 1/4 cup Romano and Parmesan cheese
  • 2 cups cooked rice
  • 3 eggs, slightly beaten
  • 1/2 cup bread crumbs
  • 1/2 lbs ground chuck or ground round
  • dash of oregano, basil, salt and pepper
  • 1 can tomato sauce


Step 1

Cut tops off the bell peppers and boil for 5 minutes. Remove from water.

Step 2

Sauté vegetables in butter and minced garlic.

Step 3

Add meat and brown.

Step 4

Add rice, mushrooms with liquid, cheese, seasonings and bread crumbs.

Step 5

Remove from heat and stir the slightly beaten eggs in quickly. Heat for 5 minutes.

Step 6

Fill peppers with meat mixture and top with tomato sauce.

Step 7

Sprinkle with crumbs.

Step 8

Bake 15 minutes at 350 degrees.


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Crowley, Louisiana Louisiana
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