Stuffed Bell Peppers

Recipe by Joan Zeringue Robbins, Janice Zeringue Hymel and Winona Zeringue Champagne

6 bell peppers
6 cups salted water
1/2 pound ground pork
1/2 pound ground beef
2 cloves garlic, chopped
1 large onion, chopped
2 tomatoes, peeled and chopped or 1 16-oz. can of peeled tomatoes
2 eggs, beaten
6 – 8 inches stale French bread or 4 – 6 slices of bread or 1 cup cooked rice
1/2 cup milk
1 tablespoon finely chopped parsley
1/2 cup water
Bread crumbs

Cut 5 bell peppers in half lengthwise. Remove all seeds and membrane. Cook peppers in boiling salted water 5 minutes. Drain and set aside.

Brown pork and beef. Chop remaining bell pepper. Add chopped bell pepper, tomatoes, garlic, onions, salt and pepper. Cook until onions and bell peppers are tender.

Soak bread in 1/2 cup water. Mash. Add to meat mixture along with egg, milk and parsley. Cook 5-10 minutes. Remove from heat.

Sprinkle the inside of bell peppers with bread crumbs. Lightly stuff each pepper with mixture. Sprinkle each with bread crumbs. Place on ungreased baking dish. Bake 30 minutes at 350°.

Serves 4 – 5.

Beef Stuffed Bell Peppers: Omit ground pork. Increase beef to 1 pound. Shrimp Stuffed Bell Peppers: Substitute 2 cups peeled shrimp for pork and beef. Boil shrimp in seasoned water until pink. Grind or finely chop. Fry shrimp in 1/2 cup oil 3-5 minutes. Continue as above.


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