STUFFED BELL PEPPERS
	
	6         bell peppers
	1 lb      lean ground beef
	1         onion, chopped 
	1 tbs     margarine, melted
	Creole Seasoning
	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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