Creole - Stuffed Bell Peppers

In this recipe you can use red, green, yellow or orange bell peppers.

Prep Time: 10 minutes

Cook Time: 12 minutes

Yield:  8 stuffed bell peppers

8 small to medium yellow bell peppers

2 tbsp olive oil

1 medium size yellow onions, peeled and diced small

2 cloves garlic, minced

3 sprigs of scallions, chopped

1 package (1 lb)–ground beef and pork meatloaf mix

½ cup water

1 tbsp Creole Seasoning

2 cups corn bread, crumbled

2 cups FAT FREE shredded cheddar cheese

Pre - set the broiler.

Slice off top of bell peppers about half an inch from the top and scrape out seeds. Place bell peppers in a large plate cut sides down, cover with plastic wrap and microwave for 3 minutes. Remove from microwave and cool down.

Meanwhile heat 2 tbsp of oil in a large skillet over medium to high heat. Add onions and cook for 2 minutes, add garlic and cook for another minute. Add the meat and using a spatula, break the meat down while cooking. Cook for about 2 minutes until the meat is fully cooked.

Add water, scallions, seasoning and cook for about 1 minute reducing the heat to medium. Turn off stove and add corn bread. Combine well. Remove the plastic wrap from the bell peppers.

Spoon about 3 tbsp of the mixture into each pepper. Top each with about 1 tbsp of cheese. Place stuffed bell peppers into a bake tray. Broil bell peppers for about 2 - 3 minutes or until the cheese melts. Serve hot.