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Stuffed Bell Pepper

Courtesy Tony Chachere’s
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(1 people have added this recipe to their favorites.)
  • Active: 10min
  • Total time: 20min
  • Servings: 12


  • 6 head Bell Pepper
  • 1 pound Beef (Ground)
  • 1 cup Chopped Onions
  • 1 tablespoon Margarine (Melted)
  • 4 tablespoon Tony Chacheres Original Creole Seasoning
  • 1 Whole Eggs
  • 1 cup Rice (Steamed)
  • 1 cup Beef Broth
  • 1/2 cup Bread Crumbs


  1. Cut peppers in half, crosswise remove seeds and cut off stems and set aside.
  2. In a skillet, brown beef.
  3. Drain fat.
  4. Add onions, margarine, and Tony Chacheres Original Creole Seasoning.
  5. Saute until onions are tender.
  6. Remove from heat.
  7. Add egg and rice and mix well.
  8. Fill peppers with meat mixture.
  9. Place peppers in an oblong pan and pour water (or broth) around them.
  10. Top with bread crumbs.
  11. Bake in 350 degrees oven, basting often, until tops are toasty brown.
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