Description

Everybody enjoys this dish from Gypsy's recipe book. Gypsy's Stuffed Bell Peppers baked to perfection. Tender bell peppers stuffed with Gypsy's own ground beef rice mixture and seasoned with Cajun seasonings and spices is sure to be the favorite of one and all. And, it's easy and fast.
 

What you'll need

1 large baking pan
1 colander
1 12" cast iron skillet
1 large cooking knife
1 large mixing bowl
1 garlic press

Ingredients

6 medium bell peppers
1/2 cup long grain rice
1 lb. lean ground beef
1/2 cup chopped onion
1/2 cup chopped green onion
1/2 cup chopped bell pepper
5 cloves of garlic (minced)
2 beef bouillon cubes (crushed)
1 tsp. worcestershire sauce
1/2 tsp. parsley flakes
1 cup Italian flavored breadcrumbs
1/4 cup olive oil
1/2 tsp. Tony Chachere's Creole Seasoning
1/2 tsp. garlic salt
1/2 tsp. Mrs. Dash (original) Margarine

What you need to do

Cut peppers in half from stem down. Remove seeds and stem. Par boil till just tender. Drain in colander. Set aside.

Cook rice in boiling salted water and set aside.

Saute onions, garlic and chopped bell pepper in hot olive oil. Set aside.

Brown ground beef in large cast iron skillet. Drain. Return beef to skillet. Over low heat, stir in cooked rice, sauted vegetables, bouillon, worcestershire sauce, parsley and seasonings. Add breadcrumbs and mix well. Turn off heat when mixture starts to stick to bottom of pan.

Stuff each 1/2 pepper with beef mixture and place on baking pan. Sprinkle top of each pepper with breadcrumbs and top with a pat of margarine. Bake in 350 degree F. oven till breadcrumbs brown (about 30 to 35 minutes.)

Serves 4 to 6