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.
Cajun Country -- New Iberia, Louisiana