Cheese Ravioli with Creole Mushroom Sage Brown Butter Sauce
"Cooking mushrooms in Tony's Chicken Marinade gives them an incredible depth of flavor. Topping them with…
Get RecipeThese stuffed bell peppers are sure to warm you up on a cool winter day! Filled with ground beef, onions, rice and topped with a crispy crust, these are great for an appetizer or afternoon snack.
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Ingredients
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6 Bell Peppers
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1 Pound Ground Beef
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1 Cup Onions, Chopped
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1 Tablespoon Margarine, Melted
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4 Tablespoons Tony’s Original Creole Seasoning
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1 Whole Egg
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1 Cup Rice, Steamed
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1 Cup Beef Broth
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1/2 Cup Bread Crumbs
- Clear
Directions
- Cut peppers in half, crosswise, remove seeds and cut off stems and set aside.
- In a skillet, brown the beef, then drain the fat.
- Add onions, margarine and Tony’s Original Creole Seasoning.
- Sauté until onions are tender, then remove from heat.
- Add egg and rice and mix well.
- Fill peppers with meat mixture.
- Place the peppers in an oblong pan and our water (or broth) around them.
- Top with bread crumbs.
- Bake in 350°F oven, basting often, until tops are toasty brown.
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from our Cajun Country Cookbook
Pull-Apart Stuffed Creole Rolls
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