Stuffed Bell Pepper
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- Active: 10min
- Total time: 20min
- Servings: 12
Ingredients
- 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
Preparation
- Cut peppers in half, crosswise remove seeds and cut off stems and set aside.
- In a skillet, brown beef.
- Drain fat.
- Add onions, margarine, and Tony Chacheres Original Creole Seasoning.
- Saute until onions are tender.
- Remove from heat.
- Add egg and rice and mix well.
- Fill peppers with meat mixture.
- Place peppers in an oblong pan and pour water (or broth) around them.
- Top with bread crumbs.
- Bake in 350 degrees oven, basting often, until tops are toasty brown.
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