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Stuffed Bell Peppers
from the kitchen of Sharmagne Leland-St.John

2 large bell peppers
1 pound ground beef or ground bison
1 egg
1 small red onion, chopped
1 ½ cup dried bread crumbs
Cajun spice mix or Lawry's seasoned pepper, to taste
Grated cheese

Use a small knife to cut the top out of 4 red peppers,
then scoop out the seeds. Set the peppers in a cake or
broiler pan cut side up. Set aside.

With clean hands, mix together in a large bowl, all the
other ingredients except the cheese.

Stuff the mixture into the bell peppers. Top with the
grated cheese and bake in a 350º oven for 1/2 hour.

Serve hot.

 

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