Cajun Stuffed Peppers

SEASONING MIX

• 1 bay leaf
• 2 tsp. salt
• 1 tsp. cayenne pepper
• 1 tsp. black pepper
• 1/2 tsp. white pepper
• 1/2 tsp. garlic powder

Combine seasoning mix in a small bowl and set aside.

MEAT MIXTURE

• 1 lb. ground beef
• 3/4 lb. ground pork
• 1 3/4 C. finely chopped onions
• 1/2 C. finely chopped green peppers
• 1/4 C. chopped celery
• 1 Tbsp. minced garlic
• 1 1/2 tsp. Tabasco
• 5 C. chicken or beef broth
• 6 Tbsp. butter
• 1 1/2 C. finely chopped green onions
• 1/2 C. chopped parsley
• 5 C. warm cooked rice
• 12 medium, well-shaped green peppers

In a very large heavy skillet, brown beef and pork over high heat, stirring frequently and breaking up meat chunks. Sprinkle seasoning mix over the meat and cook about 5 minutes, stirring constantly. Remove and discard bay leaf. Reduce heat to medium and cook 5 minutes, stirring frequently.

Now stir in onions, bell peppers, celery, garlic and 1/4 C. of stock. Cook about 10 minutes, stirring frequently, add green onions, parsley and 1 C. more stock. Scrape pan bottom and stir until there is no liquid remaining. Add the rice and stir well. Remove from heat and set aside.

To prepare bell peppers, cut the stems and tops from peppers and core and seed them, discarding tops. Stuff the hot rice into the bell peppers, packing it tightly and mounding the tops slightly. Place peppers upright in an ungreased 13 x 9″ pan. Arrange peppers so they fit snugly together. Sprinkle bread crumbs evenly on top. Dot tops with remaining 2 Tbsp. of butter. Add about 3/4″ stock to pan around peppers.

Bake uncovered at 375 degrees for 30 minutes, then cover pan tightly with aluminum foil and continue baking until bell peppers are tender, but still firm–about 30 more minutes. Serve immediately with gravy or red sauce on top.

Recipe by Donna