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Name: Southern Belle Peppers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 8 med to Lg Bell Peppers; 1 lb ground pork; 1 lb ground beef; 1 med sweet onion finely chopped; 2 -3 pods garlic chopped; 1/3 cup celery finely chopped; 1 lb shrimp peeled & cleaned; 8 oz V- 8 juice or tomato juice; 2 - 2 1/2 cup rice; Italian bread crumbs; Parmesan/ Romano cheese to taste grated; Salt & Pepper to taste

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INGREDIENTS

8 med to Lg Bell Peppers
1 lb ground pork
1 lb ground beef
1 med sweet onion ; finely chopped
2 -3 pods garlic ; chopped
1/3 cup celery finely ; chopped
1 lb shrimp peeled & cleaned
8 oz V- 8 juice or tomato juice
2 - 2 1/2 cup rice
Italian bread crumbs
Parmesan/ Romano cheese ; to taste grated
Salt & Pepper ; to taste

INSTRUCTIONS

Recipe adapted from Mrs. Shelly Hebert, tweeked by Cindy Tuck

INGREDIENTS:

8 med to Lg Bell Peppers

1 lb ground pork

1 lb ground beef

1 med sweet onion, finely chopped

2 -3 pods garlic, chopped

1/3 cup celery, finely chopped

1 lb shrimp, peeled & cleaned

8 oz V- 8 juice or tomato juice

2 - 2 1/2 cup rice

Italian bread crumbs

Parmesan/ Romano cheese to taste, grated

Salt & Pepper to taste

DIRECTIONS:

1. Cook rice in tomato juice and water using directions on rice. Just count the juice towards the quantity of water needed.

2. Cut tops off of and Clean bell peppers. Then either steam bell peppers or bake in oven (place in baking dish and bake for about 20 min in oven pre-heated at 350°

3. Brown pork and beef together on stovetop and drain off greece as desired, leaving at least a little to cook in seasoning (unless you replace with olive oil).

4. Add onion, garlic, and celery and saute few minutes.

5. Add shrimp (cut up unless using tiny salad shrimp), a little more tomato juice and cook about 20 min more.

6. Add bread crumbs to desired consistency, be careful not to add too much to make dry, Parm/Romano cheese and salt & pepper. Then cook 5 min longer

7. Let cool

8. Stuff bell peppers with mixture and top with bread crumbs and parm/Romano cheese.

9. Wrap individually with aluminum foil and Bake in preheated 400° oven for about 25 min.

20. Serve hot & enjoy. Leftovers may be frozen.

NOTES

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Southern Belle Peppers

8 med to Lg Bell Peppers
1 lb ground pork
1 lb ground beef
1 med sweet onion finely chopped
2 -3 pods garlic chopped
1/3 cup celery finely chopped
1 lb shrimp peeled & cleaned
8 oz V- 8 juice or tomato juice
2 - 2 1/2 cup rice
 Italian bread crumbs
 Parmesan/ Romano cheese to taste grated
 Salt & Pepper to taste

Recipe adapted from Mrs. Shelly Hebert, tweeked by Cindy Tuck

INGREDIENTS:
8 med to Lg  Bell Peppers
1 lb ground pork
1 lb ground beef
1 med sweet onion, finely chopped
2 -3 pods garlic, chopped
1/3 cup celery, finely chopped
1 lb shrimp, peeled & cleaned
8 oz  V- 8 juice or tomato juice
2 - 2 1/2 cup rice
Italian bread crumbs
Parmesan/ Romano cheese to taste, grated
Salt & Pepper to taste

DIRECTIONS:
1. Cook rice in tomato juice and water using directions on rice. Just count the juice towards the quantity of water needed.
2. Cut tops off of and Clean bell peppers.  Then either steam bell peppers or bake in oven (place in baking dish and bake for about 20 min in oven pre-heated at 350°
3. Brown pork and beef together on stovetop and drain off greece as desired, leaving at least a little to cook in seasoning (unless you replace with olive oil).
4. Add onion, garlic, and celery and saute few minutes.
5. Add shrimp (cut up unless using tiny salad shrimp), a little more tomato juice and cook about 20 min more.
6. Add bread crumbs to desired consistency, be careful not to add too much to make dry, Parm/Romano cheese and salt & pepper. Then cook 5 min longer
7. Let cool
8. Stuff bell peppers with mixture and top with bread crumbs and parm/Romano cheese.
9. Wrap individually with aluminum foil and Bake in preheated 400° oven for about 25 min.
20. Serve hot & enjoy. Leftovers may be frozen.

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Nutrition

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Serving Size: 1 (1846g)
Recipe Makes: 1

Calories: 1839
Calories from Fat: 723 (39%)

Amt Per Serving		% DV

	Total Fat 80.4g	107 %
	Saturated Fat 29.7g	149 %
	Monounsaturated Fat 32.4g
	Polyunsanturated Fat 7.1g
Cholesterol 310.7mg		96 %
Sodium 4576.5mg		158 %
Potassium 1943.1mg		51 %
Total Carbohydrate 154.4g		45 %
	Dietary Fiber 11.5g	46 %
	Sugars, other 142.9g
Protein 116.2g		166 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1839

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