Stuffed Bell Peppers

Ann Dodd, F.H.S.

  • 1 cup celery, chopped
  • 1 cup bell pepper, chopped
  • 2 Tbsp butter
  • 1/2 can Ro-Tel® tomatoes
  • 1 lb cooked and peeled shrimp
  • 1/4 tsp garlic salt
  • 1/2 tsp Tony’s® creole seasoning
  • 1 cup uncooked rice.
  • Water
  • 1 can tomato sauce
  • Bread crumbs
  • 1/4 tsp Morton’s® seasoned salt
  • Salt to taste
  • Pepper to taste
  • 12 bell peppers

Sauté onions, pepper and celery in butter. Add ground beef. Brown. Add other ingredients. Add enough water to cook rice until tender. Add tomato sauce. Salt and pepper to taste. Hull and boil peppers for 5 minutes. Stuff with filling and top with bread crumbs

Bake at 400° till good and hot.

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