Creole Stuffed Bell Peppers + Mama's Buttermilk Cornbread

Here's a twist on an old Cajun favorite that I started making when my children were young and loved the stuffing in this classic Cajun dish, but didn't care to eat the peppers. I found that if I cut the peppers into smaller pieces and layered the stuffing with cheese, that they loved it! I also tweaked it a little bit and added tomatoes and corn, giving it a Creole taste. Cest bon, cher!
Bon Appetit!

Creole Stuffed Bell Peppers

 1 lb. lean ground beef

4 large green bell peppers, seeded, and cut in half, and then cut in thirds

1/2 cup each, onions, bell peppers, and celery

2 cloves garlic, minced
1/4 cup fresh parsley, chopped

1 tbs. creole seasoning
1 tsp. chili powder

1 tsp. dried thyme

1 tbs. Worcestershire sauce

1 cup whole kernel corn

1 can Rotel tomatoes and green chilies

2 small (8 oz) cans "roasted garlic" tomato sauce

1 1/2 cups shredded cheddar cheese, (divided)

6 strips bacon, cooked crisp and crumbled

1 cup cooked rice

Par boil bell peppers in salted water, for 5 minutes. Drain and set aside. Brown ground beef with creole seasoning, in large skillet on medium heat and drain excess oil. Add the onions, peppers, celery, and garlic, and cook for 10 minutes, stirring frequently. Add Worcestershire sauce, Rotel tomatoes, and corn, and mix well. Add tomato sauce, chili powder, parsley, and thyme, and mix well, and cover and simmer for 20 minutes. Add a few shakes of Tabasco, stir, and gently fold in the cooked rice until well blended.

Preheat oven to 350 degrees. Line the bottom of a lightly oiled 13x9 inch baking dish with the peppers. Spoon one half of the stuffing on top of the peppers. Spread one half of the cheese on top of the stuffing mixture. Repeat with second layer. Top with bacon bits. Bake for 20 minutes or until bubbly. These are fab and so easy, too! Serve with cornbread, and a big tossed salad! Enjoy!

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Mama's Buttermilk Cornbread

1 1/2 cups yellow cornmeal

1/2 cup flour

1 tsp. salt

2 tbs.'s sugar

2 1/2 tsp.'s baking powder

1/2 tsp. baking soda
2 large eggs

1 1/2 cups buttermilk

1/4 cup vegetable oil

Combine the dry ingredients in a large mixing bowl. In separate bowl, whisk together the eggs, buttermilk, and vegetable oil. And add to the dry ingredients, and stir, until just mixed, and pour into a buttered baking pan. Bake at 350 degrees for 30 to 35 minutes, or until top is browned and a toothpick comes out clean.

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Tomorrow, I'll be going to the Atchafalaya Basin for a little R andR and Cajun fun on the swamp. Most of you know what that means, but for those of you who don't, click here.

And for those of you who would like to attend a fabulous bloggie BBQ, please visit my new friend, Karen G.'s blog, by clicking here. She's got a real blast going on, so check it out!

Wishing you all a fabulous, fun, holiday weekend! Merci beaucoup for stopping by!