Stuffed Bell Peppers III

  • Yield : 10
  • Servings : 10
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 60m
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Another great version of a Cajun classic.


  • 2 pounds ground meat chuck preferred
  • 1 can Rotel Brand tomatoes mild or hot
  • 1 onion chopped
  • 1 cup celery (chopped fine)
  • 3 garlic finely chopped
  • 1 can Dawn mushroom steak sauce
  • 3/4 cup toasted bread crumbs
  • 8 to 10 bell peppers
  • 2 cups cooked rice


Step 1

Cut tops off the bell peppers and boil for 5 minutes. Remove from water. In a medium saucepan, sauté vegetables and minced garlic in butter. Add meat and brown. Add the mushroom steak sauce and Rotel tomatoes. Cook 10 minutes on medium heat, stirring occasionally. Add the rice to the mixture and combine thoroughly. Fill peppers with the mixture and top with the seasoned bread crumbs. In a 9x13 pan add 1 inch of water. Place the peppers in the pan and bake 15 minutes at 350 degrees.


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Abbeville, Louisiana Louisiana
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