STUFFED RED BELL PEPPERS
4 Red Bell Peppers (core, white membrane, and seeds removed) Spray cooking oil
Aluminum baking pan
1 pound lean ground beef
1 strip bacon (chopped) 1 medium onion diced 3 stalks celery diced
4 garlic cloves diced
1 jalapeno diced
1 8oz box Zatarain’s Dirty Rice Dinner Mix
1 15 oz can of petite diced tomatoes (drained) 2 eggs, beaten
Grated cheddar cheese
Pre heat grill to 250 degrees. Place the bell peppers in the aluminum baking pan and then spray them with the cooking oil.
Place into the grill and let them cook for 25 minutes while you prepare the filling.
Brown the meat in a skillet (lightly brown just to release the oil, as we will finish cooking when we bake the peppers). Drain the oil from the meat and set the meat aside in a mixing bowl.
Place the chopped bacon into the skillet and cook it down to release the bacon fat. Place the next four vegetables in the skillet and saute’ for about 5 minutes.
Add the tomatoes and mix thoroughly.
Prepare the Zatarain’s Rice Mix per box instructions and then add to the meat. (micowave)
Place the vegetable mixtue in the bowl with the meat and allow to cool. (the mixture must be cool before the eggs are mixed into the stuffing.) When cool enough, mix in the eggs. The peppers should be ready at this time.
Fill the peppers with the stuffing mixture and top with the cheese. Place them back onto the grill and cook for another 20 minutes. You will have additional stuffing leftover.
Take a small meatloaf pan and fill with the stuffing. Cover the top with a thin layer of ketchup and drizzle of honey. Cover with grated cheese and cook alongside the peppers. Serve both together.
Enjoy, T.L.Stallings, Madison Fireplace & Patio