CAJUN STUFFED PEPPERS

I came across this recipe many years ago, in the Ft. Wayne Journal/Gazette. It comes from a feature where the recipes are drawn in cartoon form, titled CHEAP THRILLS CUISINE! The recipes come from Windsor/Toronto chef Bill Lombardo. Any how, I really love these. They are pretty low fat and really tasty! I have altered the recipe a bit (I always do), but it is pretty close to the original.


CAJUN STUFFED PEPPERS

1/4 cp Red Onion, finely diced
1/4 cp Red Bell Pepper, finely diced
1 Celery rib, finely diced
1/3 lb Smoked Sausage or Smoked Andoulle Sausage, diced small
2 tsp Cajun Seasoning
1 tsp Fennel Seed, crushed
1 cp cooked Long Grain White Rice
1 lb Ground Round, browned and crumbled
1 Egg
1/4 cp Corn (I use frozen, but canned or left over will do)
1/4 cp unseasoned Bread Crumbs
6 Bell Peppers, tops cut off and seeded (I prefer green)
1 14oz can Diced Tomatoes
3 Tbl Salsa (chose you own heat)

In a heavy skillet, saute first six ingredients in one Tbl of oil for 5 min. Combine with next 5 ingredients. Stuff peppers to overflowing. Combine tomatoes and salsa. Pour over stuffed peppers. Bake, covered,* 1 hour at 350F.

* I use a small porcelain roaster, but a large casserole or small (not cast iron) Dutch Oven will work just fine too!