CAJUN STUFFED BELL PEPPERS
4 med or 3 large sweet bell peppers orange, red or yellow
1 lb. of ground beef or 1 lb. ground turkey/sausage blend
1 cup of cooked rice
2 Tbsp minced or chopped dry onion
1/2 teaspoon of Cajun seasoning (I use Slap ya Mama)
1 Tbsp minced garlic
1/4 tsp sea salt
1/4 tsp black pepper
1 can of Rotel tomatoes, drained
1 10 oz can tomato puree
2-3 tablespoons of fresh, dry or panko bread crumbs
6-8 very thin slices of cheddar cheese
Preheat oven to 350 degrees F.
Cut the peppers lengthwise and scrape out seeds and ribs.
Mix together rice, onion, garlic, sea salt, black pepper, cajun seasoning. Add 1/2 can of the tomato puree and 1/2 can Rotel.
Add this mixture to raw ground beef or ground turkey and Mix Well.
Pour 1/2 cup of water into the bottom baking dish and place peppers in the dish. Scoop the beef and rice mixture evenly into each pepper half, topping each off until you use all of the filling.
Mix the remaining 1/2 can Rotel tomatoes with the remaining tomato puree, and spoon evenly over the tops of each pepper and sprinkle each with 1/2 tsp panko bread crumbs (can use 1 tsp if desired).
Bake tightly covered at 350 degrees F for 60 minutes, or until peppers are tender and filling is cooked through. Remove, add 1 slice of cheese to top, and return to oven until cheese melts.
Hint: If you would like it spicier use the HOT Rotel and double the Slap ya Mama (cajun seasoning). Ooh la la hot!
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