Kevin Belton Stuffed Green Bell Peppers
Equipment
- large skillet
- Ovenproof dish
Ingredients
- 4 large green bell peppers
- 1 lb ground pork
- 1 lb lean ground beef
- 2 celery stalks finely chopped
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 cup uncooked long grain white rice
- 2 cups chicken broth or stock
- 2 teaspoon Cajun seasoning blend
Instructions
- Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Set aside.
- In a large skillet over medium heat, cook pork and beef until browned, about 8 minutes. Drain excess fat from pan if necessary. Add celery, onion and garlic and cook for 3-4 minutes until vegetables are softened.
- Add uncooked rice, chicken broth/stock and Cajun seasoning blend. Bring to a boil then reduce heat to low cover and simmer for 20 minutes until the liquid is absorbed.
- Stuff each pepper with the cooked pork/beef mixture and place in an ovenproof dish large enough to hold all 4 peppers next to each other without touching. Cover pan tightly with aluminum foil and bake for 40 minutes.
- Remove from oven, uncover pan, let cool slightly before serving with your favorite side dishes such as coleslaw or green beans!
Notes
- Use your favorite Cajun seasoning blend or make your own with a combination of garlic powder, onion powder, paprika, cayenne pepper and black pepper.
- If you want to reduce the amount of fat in this recipe use ground turkey instead of pork and beef.