Stuffed Bell Peppers
- 4 Bell Peppers
- 1 lb ground beef
- 1 small onion, finely diced
- 1 tsp minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp Tony Chachere’s creole seasoning
- 1 egg
- 1/3 cup quick cooking oats
- 1 TBSP Worcestershire
- 15 oz can tomato sauce (divided)
- shredded cheese of your choice
Slice bell peppers in half from stem to end and put in a large pot of boiling, salted water for 5 minutes,
Drain peppers and place on paper towel, set aside
In a skillet, brown the hamburger with the onion. Add minced garlic the last minute. Drain off excess grease.
In a large bowl, add in the meat mixture, salt, black pepper, creole seasoning, oats, Worcestershire.
Mix half the tomato sauce with the egg in a small bowl to temper it. (Set aside the other half the tomato sauce for topping.)
Add the egg and tomato sauce mixture to the meat mixture. Mix thoroughly.
Lay the bell pepper halves side by side in a casserole dish & spoon the meat mixture inside.
Top with the remaining tomato sauce.
Bake at 350 degrees for 30 minutes.
Top with cheese and bake for 5 minutes more.