Cajun Stuffed Bell Pepper Casserole
3 or 4 bell peppers, coarsely chopped
1 can Rotel tomatoes with green chilies
1 cup of fresh, frozen, or canned corn
2 tsp.'s minced garlic
1 small onion, finely chopped
2 tbs.'s fresh parsley, choped
1 tsp. or more Cajun seasoning
1 tbs. Worcestershire sauce
1 can cream of mushroom soup + 1/2 soup can of water
2 cups cooked rice
1 cup shredded cheese, divided
In large skillet, on medium heat, brown ground beef with Cajun seasoning and drain excess oil. Add chopped onions, bell peppers, tomatoes, corn, and garlic, and stir fry for 10 minutes. Add the Worcestershire sauce, cream of mushroom soup, and water, stir well and cover and simmer for 20 minutes. Stir in half of the cheese and mix well.
Add the cooked rice to the meat mixture and mix gently. Transfer to a buttered casserole dish, and top with other half of the cheese and bake in a preheated oven at 350 degrees for 15 to 20 minutes or until bubbly and cheese is melted. Serves 6
Here's another little clip that I took at Festival Acadiens. Roddie Romero and the Hub City All Stars were really revving it up and the crowd was loving this band. Let the good times roll, cher!
Wishing ya'll a fun and happy week! Merci beaucoup for passing by!