Stuffed bellpeppers

Tomato sauce or ketchup NO!!! Mushroom/onion soup mixture into the pot of browned ground beef and rice and added to it some sautéed trinity. Use this to stuff the BP, bake in oven with a small bit of water in the pan.

I have a recipe a friend gave me from her very Cajun relative in Thibodaux. She used to make them for us and send them to LSU with my friend. We loved these. They were sort of rich and creamy in a way. I've never been a big fan of tomato based stuffed peppers and these don't have rice. My friend had a large family so they made a lot of them at once. The recipe is easily reduced, but they freeze well.

She halves the bell peppers. I usually leave them whole and I don't boil the peppers. They're easier to stuff when not parboiled and they cook plenty in the oven.

6 pounds ground meat
3 onions, chopped
4 bell peppers, chopped
11 whole bell peppers, halved
6 heaping teaspoons minced garlic
1 ½ sticks butter
2 cups Italian breadcrumbs
4 eggs
salt and pepper to taste

Brown meat and vegies until done. Drain very well. Add butter and breadcrumbs. Mix. Add beaten eggs one at a time. Season. Boil pepper halves until slightly tender, then stuff. Bake at 350 until heated through well about 20-30 minutes depending on whether they are cold when put in the oven.

Makes 22 halves. Freezes well.

no rice in mine for baked bp, italian bread crumbs and plenty trinity

How do they stand up with the skin removed and roasted? Sounds good as to flavor.

My preference is for a dense filling which I get by using raw meat and raw rice mixed with onion and tomato sauce into an almost soupy consistency. Easy to stuff and then bake covered surrounded by a mix of tomato sauce and water for an hour and fifteen minutes. Uncover, top with cheese, and bake an additional 15 minutes. The liquid in the mix and the steam from the baking liquid will cook and expand the rice giving the stuffing exactly the texture I want.

Stuff with a quality boudin and top with a little shredded cheese