Stuffed Bell Peppers 3

3/4 cup roux
1 cup onions
1/2 cup bell peppers
3 pounds ground round
One 17-ounce can creamed corn
One 8-3/4-ounce can creamed corn
1/3 cup bread crumbs
12 medium bell peppers
1 cup water
Extra bread crumbs

Preheat oven to 350F. Fry onions in roux, add bell peppers and ground round. Cook over medium high heat until meat is no longer red. Add large and small cans of creamed style corn and bread crumbs. Mix well and season to taste. Cut tops off of bell peppers and remove insides. Stuff peppers with meat mixture and sprinkle tops with extra bread crumbs. Pour water in oven-proof pan, add stuffed peppers and bake at 350F until peppers are cooked (45 minutes to 1 hour).

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Cajun Country -- New Iberia, Louisiana