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Stuffed Bell Peppers IVSide Dishes
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Submitted by Howard Quin
on Monday, January 27, 2003
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| Makes: | 6 servings |
| Prep Time: | 20 minutes |
| Cook Time: | 1 hour, 15 minutes |
| Ready In: | 1 hour, 35 minutes |
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Peppers were first cultivated by pre-Incan tribes in tropical South and Central America more than 2,000 years ago. Peppers were introduced into Spain in 1493, to England in 1585, and brought to the United States in the 17th century and quickly found its way into the Cajun Cuisine. The bell pepper is now one of the items found in the Cajun Trinity; the other two being onion and celery with garlic sometimes referred to as the Holy Ghost. This recipe features it all in an easy and quick meal of stuffed bell peppers with great Cajun flavors....... |
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| Ingredients |
| 6 green bell peppers, tops and insides removed |
1 yellow or white onion chopped |
| 1 can tomato sauce 16 oz |
1 box Zatarins Chicken Creole Rice Mix |
| 1 pound ground meat chuck preferred |
2 tbsp olive oil |
| 2 cups water |
1 tsp butter |
| salt and black pepper to taste |
Mozzarella cheese for topping |
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| | | Directions | In a medium saucepan, brown meat & onions in olive oil - drain well. Add tomato sauce, water, butter, and contents of Creole rice mix. Note: do not use chicken as suggested on box. Bring to a boil, cover and let simmer on low heat for 25 minutes. Remove from heat, stir and let sit for 5 minutes.
While stuffing is cooking, bring a large pot of water to a boil. Add peppers and blanch for about 5 minutes. Drain and arrange peppers on a foil lined cookie sheet.
Stuff peppers with Creole rice mix, cover with tin foil and place in a 350 degree oven for 40 minutes.
Remove from oven, remove foil and sprinkle tops of peppers with mozzarella cheese. Return to oven until cheese is melted. |
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