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Bell Pepper Casserole Recipe

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This recipe for Bell Pepper Casserole, by , is from A Taste of Heaven!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cynthia Skidmore, 1967 Graduate of St. Mary's Academy


2 Pounds lean ground meat
2 Pounds shrimp - peeled and deveined
8 Bell peppers, chopped
1 Onion, chopped
1/2 Cup fresh parsley, chopped
3 Cloves garlic, chopped
1 Rib celery, chopped
1 Jalapeno pepper, chopped
1 Stick butter
1/2 Teaspoon Tony Chachere's Creole Seasoning©
1 Cup breadcrumbs

Preheat oven to 350º

Brown ground beef, drain drippings then add shrimp. Simmer.
In another pot, parboil bell peppers to soften.
In third pot, saute onions, parsley, celery, garlic, and jalapeno in butter.
Combine all ingredients in large pot or mixing bowl.
Add mixture to casserole dish.
Sprinkle breadcrumbs over top.
Bake for 30 minutes.




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