Serves 8 to 10. Recipe by Corinne Cook. “This is a typical Louisiana-stuffed pepper recipe with the rice and ground meat dressing. If you are preparing stuffed peppers to be used right away, you do not have to blanch them first. If you are stuffing them for the freezer, I always blanch them first.”

8 bell peppers

2 lbs. lean ground beef

1 large onion, chopped

2 or 3 ribs celery, chopped

Salt, black pepper and red pepper to taste

1-1/4 cups water

1 tsp. Kitchen Bouquet

3 green onions, chopped

1/4 cup chopped fresh parsley or to taste

2 cups raw rice, cooked

1. Slice off tops of bell pepper, remove stems, white veins and seeds. Rinse peppers and drain upside down. Chop the tops for seasoning.

2. Brown beef in heavy skillet. Drain off fat then add onion, celery and some of the reserved bell pepper tops. The extra can be saved for another use. Add generous amount of salt, black and cayenne pepper.

3. Add water and Kitchen Bouquet. Reduce heat to simmer, cover and cook about 30 minutes.

4. Add chopped green onions and fresh parsley. Taste for seasoning then mix in the cooked rice.

5. Spoon rice dressing into peppers. Place peppers in a shallow pan and add a small about of water to the bottom of the pan. Bake in preheated 350-degree oven for about 30 to 40 minutes or until peppers are cooked and dressing is heated.