Stuffed Bell Peppers
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Slice bell peppers in half from stem to end and put in a large pot of boiling, salted water for 5 minutes. Drain. In a skillet, brown the hamburger with the onion, drain. In a large bowl, add in the meat and onion mixture, minced garlic, salt, black pepper, creole seasoning, oats, worcestershire. Mix half the tomato sauce with the egg to temper it. Then add the egg and tomato sauce mixture to
Ingredients
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 (we like a combo of Sharp Cheddar and Mozzarella)
Preparation
