Stuffed Bell Peppers

My mother used to make these, I prefer them with stale bread and/or breadcrumbs instead of rice. Can also use seafood instead of sausage and ground meat. I have been craving these lately, I need to make some.

Stuffed Bell Peppers

12 bell peppers – tops cut off, seeds and membranes removed
6-8 slices bacon, cooked, drained, crumbled and drippings saved, or 1/2 pound tasso
1 pound ground meat, cooked and drained
1 pound andouille sausage, diced and cooked
½ pound diced ham
(can do this with 1# shrimp – 1# crabmeat – 1# crawfish tails whatever combo you like)
2 chopped onions
½ bunch chopped green onions
6-8 toes garlic
4-5 stalks celery
2 cans Rotel tomatoes
2 eggs
Stale French bread (soaked in water) or breadcrumbs (2 cups?) to thicken
Salt, pepper, parsley, hot sauce, thyme
Breadcrumbs, parmesian (or other cheese like mozzarella or provolone) for tops of peppers

Slice about 1 inch off the tops of the peppers and remove the seeds and membranes. Boil peppers in water for about 5 minutes until tender. Saute the meats, and then add onions, celery and garlic. Chop the remaining bell peppers and add to the mixture. Add tomatoes and meats and simmer all together. Remove from heat, and add soaked bread or breadcrumbs, beaten eggs and seasonings to mixture. Stuff peppers and sprinkle bread crumbs and cheese on tops. Dot tops with butter. Place peppers in 350-degree oven upright in baking dish and bake for 30-40 minutes until tops are brown. Can cut this recipe in half to make 6 peppers. Can use rice instead of stale bread-bread crumbs.

This recipe can by modified to make stuffed mirlitons, but I would not use ground beef, instead using ham and shrimp or crab. One would also have to boil the mirlitons longer to soften their tougher shells.

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~ by maringouin on Thursday, February 22, 2007.

 
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