Stuffed Green Peppers

Jackie H.
Silver Post Medal for All Time! 355 Posts

Ingredients:

• 2 large green peppers, cut in half, cored out, then blanched in boiling water for 3 minutes, removed and let cool.
• 1 medium sweet onion, chopped
• 2 celery stalks, chopped
• 1 small green pepper, chopped
• 1 garlic clove, chopped
• 1 lb lean ground beef
• 1 box Zatarain's Jambalaya rice mix
• 2 1/2 cup water
• 1 box olive oil
• 2 Tbsp diced tomatoes
• 1 14 oz. can dark red kidney beans, drained and rinsed
• 1/2 fresh shredded Parmesan cheese

Season to taste with seasoned salt and black pepper.

Steps:

1. Using a large covered skillet, grill up the ground beef with the onion, green pepper, garlic, salt and pepper. Stir, breaking up the beef, until cooked thoroughly. Add beans and 1 can of tomatoes. Let this cook for just a few minutes.
2. Following the directions on the box, add 2 1/2 cups of water, 1 tablespoon of olive oil and the packet of Zatarain's's rice mix. Stir this all in well. When this comes to a rapid boil, lower heat to a simmer and cover for 25 minutes, stirring occasionally. This will thicken.
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3. In the meantime, parboil your green pepper halves in salted boiling water for 3-5 minutes. Remove gently with tongs and place them in the casserole dish. Pour a little of the water from the canned tomatoes on the bottom of the casserole dish.
4. Now, It is time to stuff the peppers. Using a tablespoon, over stuff each of the peppers, pressing down hard on each filling to fit more stuffing. You will end up with extra stuffing. It makes great leftovers with cheese and tomatoes over it.

 
5. When finished stuffing, pour diced tomatoes over the peppers and top each one with some fresh shredded Parmesan cheese.
6. Bake in a 350 degree F oven for 30 minutes. Let it stand for 10-15 minutes. Enjoy!
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