Stuffed Bell Peppers II2002-10-03
- Course: Main Dishes
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
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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
Cut tops off the bell peppers and boil for 5 minutes. Remove from water.
Sauté vegetables in butter and minced garlic.
Add meat and brown.
Add rice, mushrooms with liquid, cheese, seasonings and bread crumbs.
Remove from heat and stir the slightly beaten eggs in quickly. Heat for 5 minutes.
Fill peppers with meat mixture and top with tomato sauce.
Sprinkle with crumbs.
Bake 15 minutes at 350 degrees.