Cajun Stuffed Peppers Recipe
Ingredients
| Sweet red peppers - 6 medium-size | ||
| Ground lean pork - 1 pound | ||
| Celery | 2/3 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Bay leaf | 1 | |
| No-salt tomato sauce - 1 (8-ounce) can | ||
| Tomato- 1 medium; peeled, seeded and chopped | ||
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Dried thyme | 3/4 Teaspoon | |
| Pepper red | 1/4 Teaspoon, crushed | |
| Pepper | 1/4 Teaspoon | |
Directions
GETTING READY
1) From each sweet red pepper, cut a slice from top, reserving tops; remove seeds.
2) In boiling water, place peppers and boil for 5 minutes.
3) Drain them and keep aside.
MAKING
4) In a large skillet, combine ground pork, celery, onion, green pepper, garlic, and bay leaf.
5) Cook over medium-high heat until meat is browned, stir until crumble.
6) Drain meat mixture in a colander.
7) With paper towels, pat dry the meat mixture to remove excess fat.
8) Remove and discard bay leaf.
Wipe skillet dry with a paper rowel.
9) Return meat mixture to skillet.
10) Add tomato sauce and remaining ingredients; stir well.
11) Boil the meat.
12) Reduce heat; simmer, uncovered, 5 minutes.
13) Spoon 1/2 cup meat mixture into each reserved pepper.
14) In a 10- x 6- x 2-inch baking dish, arrange peppers, cut side up,
15) Cover the peppers with reserved tops.
16) Bake at 350° for 25 minutes or until thoroughly heated.
SERVING
17) Serve the stuffed peppers with curries and other main dishes.
1) From each sweet red pepper, cut a slice from top, reserving tops; remove seeds.
2) In boiling water, place peppers and boil for 5 minutes.
3) Drain them and keep aside.
MAKING
4) In a large skillet, combine ground pork, celery, onion, green pepper, garlic, and bay leaf.
5) Cook over medium-high heat until meat is browned, stir until crumble.
6) Drain meat mixture in a colander.
7) With paper towels, pat dry the meat mixture to remove excess fat.
8) Remove and discard bay leaf.
Wipe skillet dry with a paper rowel.
9) Return meat mixture to skillet.
10) Add tomato sauce and remaining ingredients; stir well.
11) Boil the meat.
12) Reduce heat; simmer, uncovered, 5 minutes.
13) Spoon 1/2 cup meat mixture into each reserved pepper.
14) In a 10- x 6- x 2-inch baking dish, arrange peppers, cut side up,
15) Cover the peppers with reserved tops.
16) Bake at 350° for 25 minutes or until thoroughly heated.
SERVING
17) Serve the stuffed peppers with curries and other main dishes.
Chef
