Cajun Stuffed Bell Peppers

Ingredients

• ½ lb ground beef
• ½ lb ground pork
• 3 C cooked rice (1 C raw)
• 4 bell peppers
• 1 shallot, finely chopped
• 1 stalk celery, chopped
• 2 cloves garlic, minced
• 1 jalapeno, seeded and diced
• 1 can Rotel tomatoes
• 1½ C spicy Bloody Mary mix
• 1½ tsp salt
• ¾ tsp black pepper
• Cajun seasoning and Tabasco to taste
• 2 tbs of bacon fat or vegetable oil

Directions

1. Brown Meats: Brown meats in 2 tbs bacon fat with Cajun seasoning. Remove to a bowl.
2. Cook Veg: Add vegetables to the pan and sauté until softened and lightly colored. Stir in Rotel tomatoes, salt, and pepper; cook a few minutes.
3. Combine Filling: Return meat to the pan and cook until most liquid evaporates. Remove from heat and mix in cooked rice.
4. Stuff & Bake: Fill peppers with the mixture and place in an ungreased gratin dish with 1½ cups Bloody Mary mix. Set dish on a sheet pan and bake at 350°F for 30 minutes.
5. Baste & Finish: Baste peppers with the sauce and bake 30 minutes more.
6. Serve: Transfer peppers to a warm platter and spoon sauce from the dish over the top.

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