CAJUN STUFFED BELLPEPPERS

These Cajun Stuffed Bellpeppers are the Bomb.  So flavorful .  They freeze very well.  You will love them.

½ bunch of gr. onions, chopped
6-8 medium bellpeppers, cored & dice the cap
2 strips bacon, fried, bacon drippings reserved
1 large onion, chopped fine


4 cloves garlic, minced
1 T. celery, chopped
½ can Rotel tomatoes
1 cup rice, cooked
       

1 lb. pure pork sausage                    (like Hillshire Farms)




½ lb. ground chuck , browned & drained

1 tsp. salt
½ tsp. black pepper



Topping:
1 tsp. Italian bread crumbs per bellpepper
1 tsp. of Parmesan cheese per bellepepper
1 tsp. of real Butter per bellpepper

Cook ½ cup rice ; it will yield 1 cup when cooked.

Cut the cap off of the bellpeppers, chop the, de-vein
and seed the bellpeppers.  In a large pot, bring water
to a full rolling boil; place bellpeppers in boiling water
for 4 mins. to partially cook. Remove carefully.  Drain.
Set aside to cool.

Fry bacon until crisp, remove to paper towel.
In 2 T. bacon drippings, saute onion, garlic, celery,
and the bellpepper caps that you diced, until soft.
Remove to a large bowl.

Meanwhile, saute the ground beef  with the salt &
black pepper until amost done; add chopped sausage and continue browning. When done, add ½ cup Rotel tomatoes and the crumbled bacon and simmer for 2 minutes.

Next, add the ground beef-sausage mixture to the bowl,
along with 1 cup cooked rice and stir well.  Fill each bellpepper with the mixture, then, top each bellpepper with 1 tsp. Italian bread crumbs, 1 tsp. grated Parmesan Cheese  and finally, 1 tsp. Butter on top of each bellpepper.

Bake 350° 20-25 minutes.

**if you are freezing them, wrap each one in foil,
making a pouch, then,
place in a ziploc freezer bag.