STUFFED BELL PEPPERS
6 bell peppers
1 lb lean ground beef
1 onion, chopped
1 tbs margarine, melted
1 egg, beaten
1 cup steamed rice
1 cup water or beef broth
1/2 cup bread crumbs
Cut peppers in half, crosswise; remove seeds and cut off stems.
Set aside. In a skillet, brown beef. Drain fat. Add onions,
margarine, and Creole Seasoning. Sauté until onions are
tender. Remove from heat. Add egg and rice and mix well. Fill
peppers with meat mixture. Place peppers in an oblong pan and pour
water (or broth) around them. Top with bread crumbs. Bake in 350
degree oven, basting often, until tops are toasty brown.
Yields 12 halves.
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