Creole Stuffed Peppers

  • 3 large green bell peppers, seeded and halved lengthwise
  • 3 tomatoes, peeled and coarsely chopped
  • 6 slices bacon
  • 1 teaspoon onion, chopped
  • 1 cup cooked rice
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 to 3/4 cup hot water

Cut the bacon into quarters, reserving 6 pieces to top the peppers. Fry the remaining bacon with the onion until crispy; add the tomatoes to the mixture. Add the rice, salt, and pepper; blend well. Spoon the mixture into the pepper halves, topping each with the remaining 1/4 bacon slice.

Place the peppers in a baking dish; add water to the dish, and cover. Bake for 15 minutes in a 350 degree oven.

  • Yields: 6 servings
  • Preparation Time: 30 minutes
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