Stuffed Bell Peppers 2

2 pounds lean ground beef
One 16 ounce can tomato sauce
1 large fresh onion, chopped
1 toe garlic, finely chopped
1 can Rotel diced tomatoes
1/4 cup Lea & Perrin's Sauce
3/4 cup dry rice
5 large bell peppers
Seasoned bread crumbs
Parmesan and paprika for garnish

Saute ground beef and chopped onion until beef is brown and onion clear. Add tomato sauce, Rotel tomatoes, garlic, Lea & Perrin's and salt. Bring to boil, cover and simmer one hour. Add rice and continue to simmer for one more hour or more. While beef mixture is simmering, cut bell peppers in half lengthwise, remove seeds, rinse well. Par boil until pepper halves are barely soft, about 10 minutes. Drain and set aside. Fill Pepper halves with beef mixture and sprinkle with Seasoned bread crumbs, Parmesan cheese and paprika. Bake in 375F oven for about 40 minutes. Serve with potatoes au gratin, glazed carrots and hot French bread.

Stuffed peppers freeze very well.

Serves 10.

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Cajun Country -- New Iberia, Louisiana