STUFFED BELL PEPPERS

INGREDIENTS:

• 1 box of The Cajun Spoon Jambalaya mix
• 8 bell peppers, any color
• 1 lb. ground meat or shrimp (we used both)
• 2 1/2 cups bread crumbs
• 2 oz. VELVEETA cheese, cut into 8 squares
• 1/2 cup tomato sauce
• 1/2 cup olive oil

DIRECTIONS:

1. Preheat oven to 350º. Cut tops off of bell peppers, wash and remove seeds. Boil for 10 minutes in large pot of salted water. Drain and set aside.
2. In a large skillet heat 2 tablespoons of olive oil on medium-high heat and brown ground meat. Once finished, drain and set aside. For shrimp, heat oil and brown for 2-4 minutes until pink.
3. Add 1 lb. of cooked ground beef (drained), 2.5 cups of water, and one box of The Cajun Spoon's Jambalaya Mix to a small pot. Bring to a boil. Reduce heat to low and cover with a lid for 22-24 minutes.
(If you have a rice cooker add 2.5 cups of water, 1 lb. of cooked ground beef, and a box of The Cajun Spoon's Jambalaya mix to your rice cooker and cook according to the instructions of your cooker.)
4. Mix 2 cups of bread crumbs into rice mixture. Fill the bottom of each bell pepper with a spoonful of the rice mixture, then add a cube of VELVEETA cheese and 1 tablespoon of tomato sauce. Fill the remaining pepper with more rice mixture and shrimp and top with 1 tablespoon of bread crumbs. (Optional: Add shredded cheese to bread crumbs for maximum flavor!)
5. Place peppers in a cast iron skillet or shallow baking dish with just enough water to coat the bottom on the pan. Bake for 30-35 minutes. Enjoy!