Recipe(tried): Killer Stuffed Peppers

KILLER STUFFED PEPPERS

1 (7 oz) box Zatarain New Orleans style Long Grain & Wild Rice
4 large green bell peppers.
4 strips of lean bacon
1 to 1 1/2 lbs. ground round
1/2 medium onion,
Clove of garlic, minced
Salt & pepper
1 (26 oz) jar Classico Tomato & Basil pasta sauce, divided
Cumin
Thyme
Worcestershire sauce

Begin by cooking "Zatarain's Long Grain & Wild Rice-approximately 30 minutes.

Prepare peppers by cutting in half and removing stem ends, seeds and membranes. Simmer in covered pot for about 8 minutes, depending on personal preference. Remove from heat and place in cold water until needed.

Fry bacon in pan. (I like mine chewy, not crispy and cut to 'fit' on top of half pepper. Also I used the 'meatier' half of the bacon strip.) Remove bacon and place on paper towel, or paper plate and set aside.

Brown ground round meat in bacon grease.

Add onion, garlic, salt and pepper. When onion starts to 'clear', drain.

Add 1 to 1 1/2 cups of the cooked rice (save the leftover rice for another day) and 1/2 of 26 oz. jar of 'Classico Tomato & Basil' pasta sauce. If another sauce is substituted, make sure basil is added. I always add basil to tomato dishes.

Add a light sprinkle of Cumin and Thyme seasonings. Add small dash of Worcestershire sauce (maybe 3 drops-not too much.) Add a little more salt and pepper to taste. Cook for about 10 minutes, or until mixture is well stirred and heated through.

Place peppers in a low baking dish and pack with beef mixture. Place bacon strip over 'stuffed' pepper. Use remainder of pasta sauce to cover peppers.

Bake for 20 minutes at 350 degrees.

This recipe lends itself to many variations. Omit the Cumin and Thyme, and substitute paprika, curry powder and celery seeds for another possibility. Other Zatarain rice products may be substituted as well.

Enjoy!