CREOLE STUFFED BELL PEPPERS

CREOLE STUFFED BELL PEPPERS

1 lb. lean ground meat
3 TBSP cooking oil
4-6 bell peppers
1 onion, chopped
1 cup cut fresh corn
4 TBSP chopped bell pepper
½ cup Ro-Tel diced tomatoes
1 clove garlic
¼ cup raw rice
Salt to taste
Cajun seasonings to taste
3-4 slices velveeta mild jalapeno cheese
2 to 3 drops of Worcestershire sauce
Butter or 1-2 slices bacon
Paprika
Seasoned bread crumbs
1 cup water

Pick or purchase very young or tender growing peppers. Wash clean; cut tops off (save) and discard seeds (I could not find young tender peppers, so I cut mine in half lengthwise, cutting just them stem portion of the top out along with the seeds and spines). Boil in water for 8 minutes. Drain well. Season inside of peppers with salt and Cajun pepper (I used regular black pepper). Brown ground meat in cooking oil slowly until all pink is gone. Add a little paprika and brown a little longer. Add chopped onion and chopped bell pepper and sauté with ground meat. Add corn and cook together well. Add Ro-Tel tomatoes and smother down until all is done. Add water and rice to mixture and season with Cajun seasoning and salt. Cook, covered, until rice is done. Add 3 or 4 slices of Velveeta mild jalapeno cheese, allowing cheese to melt. Stir well and add 2 or 3 drops of Worcestershire sauce. Stuff peppers with meat mixture and top with seasoned bread crumbs and a dot of butter or margarine or ¼ slice of bacon and place in an oven safe dish. Bake at 350° until done. If you wish to microwave peppers, microwave on full power for 6 minutes. Be sure to cover with wax paper loosely. When ready to serve, place stuffed peppers in center of plate with tops on.