Stuffed Peppers 2

5 lb ground meat
26 peppers
1 whole Stalk of celery
5 onions
1 can bread crumbs seasoning

Par boil 18 peppers (after they are cleaned and cut in halves) reserving the remaining eight peppers for stuffing. Boil for about 1/2 hour. Do not cover pot completely. Clean vegetables and put through grinder. Saute meat in a soup spoon of oil. When meat is brown add vegetables and cook down on medium to low heat about 1/2 hour to 45 minutes. Don't let juice cook out. Add 3/4 can bread crumbs, season with salt, black pepper, and red pepper.

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Cajun Country -- New Iberia, Louisiana