Stuffed Bell Peppers IV

  • Yield : 6
  • Servings : 6
  • Prep Time : 20m
  • Cook Time : 1:15 h
  • Ready In : 1:35 h
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This is an easy and quick meal of stuffed bell peppers with great Cajun flavors.


  • 6 green bell peppers, tops and insides removed
  • 1 yellow or white onion, chopped
  • 1 (16 oz) can tomato sauce
  • 1 box Zatarins Chicken Creole Rice Mix
  • 1 lb ground meat (chuck preferred)
  • 2 tbsp olive oil
  • 2 cups water
  • 1 tsp butter
  • Salt and black pepper to taste
  • Mozzarella cheese for topping


Step 1

In a medium saucepan, brown meat and onions in olive oil and then drain well.

Step 2

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.

Step 3

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.

Step 4

Stuff peppers with Creole rice mix, cover with tin foil and Bake at 350 degrees for 40 minutes.

Step 5

Remove from oven, remove foil and sprinkle tops of peppers with mozzarella cheese. Return to oven until cheese is melted.

Recipe Type: ,


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