Stuffed Bell Peppers

Name: Stuffed Bell Peppers
Ingredients: 2 tablespoons canola oil; 1½ lbs ground beef; 1 cup onions, diced; ½ cup green bell peppers, diced; ½ cup celery, diced; 1 tablespoon garlic, minced; 2 bunches green onions, sliced thin; 2 whole bay leaves; 3 tablespoons + 2 teaspoons Chef Paul Prudhomme’s Meat Magic®, in all; 2 tablespoons Chef Paul Prudhomme’s Magic Pepper Sauce®; 1½ cups Louisiana long grain rice; 1/4 lbs chicken livers; 1½ tablespoons Worcestershire sauce; 1 tablespoon seasoned bread crumbs; 3 tablespoons unsalted butter, cubed into 6 pieces; 1 cup parsley, finely chopped; 3 cups beef stock, in all; 6 cups chicken stock, in all; 6 (medium to large) green bell peppers, tops removed and peppers cleaned of white ribs and seeds. (Bottoms may need to be trimmed to stand in a baking pan.)

www.magicseasoningblends.com

Hearty beef and liver filling stuffed bell peppers with savory spices and herbs, perfect for gatherings!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.magicseasoningblends.com.

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Ingredients

2 tablespoons canola oil
1½ lbs ground beef
1 cup onions, diced
½ cup green bell peppers, diced
½ cup celery, diced
1 tablespoon garlic, minced
2 bunches green onions, sliced thin
2 whole bay leaves
3 tablespoons + 2 teaspoons Chef Paul Prudhomme’s Meat Magic®, in all
2 tablespoons Chef Paul Prudhomme’s Magic Pepper Sauce®
1½ cups Louisiana long grain rice
1/4 lbs chicken livers
1½ tablespoons Worcestershire sauce
1 tablespoon seasoned bread crumbs
3 tablespoons unsalted butter, cubed into 6 pieces
1 cup parsley, finely chopped
3 cups beef stock, in all
6 cups chicken stock, in all
6 (medium to large) green bell peppers, tops removed and peppers cleaned of white ribs and seeds. (Bottoms may need to be trimmed to stand in a baking pan.)