The Best Stuffed Bellpeppers You'll Ever Eat!!!

These "Cajun gems " are so good..                         

1/2 bunch green onions, sliced (green & white parts)
6-8 medium bellpeppers, cored (chop only the part around
the stem to saute')
2 stips thick bacon or = amount of real bacon bits
reserve 2 T. bacon drippings for saute'ing veggies
1 lg. onion, minced
4 cloves garlic, minced
1 T. celery, minced
1/2 can Rotel tomatoes with juice
1 c. Cooked rice
1 tsp. salt
1/2 tsp. black pepper
1 lb. pure pork link sausage, skinned & chpd.
1/2 lb. ground Beef or ground Turkey , browned, drained

Topping:
Seasoned bread crumbs
2 T. Parmesan cheese (1 tsp. on each pepper)
Butter, on top (1 tsp. on each pepper)

Fry the bacon, remove to paper towels to drain.
In 2 T. bacon drippings, saute' all the veggies;
garlic should be last so it doesn't burn.

In a separate fry pan, saute' the sausage and brown the
beef in 1 T. oil and then, drain both on paper towels.

To the veggies in the pan, add crumbled bacon, cooked
rice, 1/2 can Rotel mild tomatoes wi/juice , salt & pepper
and drained, browned beef and link sausage. Simmer 2
minutes.

Cut the top off of the bellpeppers, devein, and remove seeds.
Place the bellpeppers in a pot of boiling water for 3-5 minutes,
just to partially cook them. Remove and dunk in ice water.
Drain in a dish towel. Stuff the bellpeppers and sprinkle
with bread crumbs, parmesan cheese and top with 1 tsp.
butter on each.

Bake 350 degrees for 20-25 minutes.

I serve them with garlic buttered crusty French Bread
and mashed potaoes.

You will love these.~