Stuffed Bell Peppers
1- 14 3/4 oz. can Alaskan pink
1 cup cooked white minute rice, OR 1 cups cooked instant mash
4 bell peppers cut top out, seeded and cleaned.
1 tsp. salt, optional
1/2 tsp. crushed black pepper
Satan's Breath® Seafood Seasoning & Crab & Shrimp Boil
Satan's Breath® Cajun Blend
1 baseball size chopped onion
1/3 cup chopped bell pepper
1 T. minced garlic
2 oz. Egg Beater Substitute (or 2 fresh eggs)
1 T. Worcestershire sauce
2 T. Catsup
Par-boil bell peppers 12 minutes and set aside.
Pre-cook the rice OR the instant mash potatoes as per
instructions on the box and set aside. In a mixing bowl
put in one can of pink salmon and remove bones and break up.
Now add the following to the mixing bowl. Cooked rice,
salt, Cajun Blend, Crab & Shrimp Boil, onion, bell pepper,
garlic, egg beaters, Worcestershire sauce and catsup.
Mix all together till even blended and stuff the bell pepper.
Put in a 350oF oven and bake for 45 minutes.
Serves 2 (2ea.)