Stuffed Creole Bell Peppers

6 slices bread, cubed (your choice)

2 T. olive oil

½ c. finely chopped onions

½ c. chopped celery

1 small bell pepper, chopped

3 cloves garlic minced

1 t. Creole seasoning, or to taste

1 t. file powder

salt and ground pepper, to taste

1½ lb. extra lean ground beef

¾ lb. sliced turkey ham, chopped

1 lb. baby shrimp (I would use medium shrimp and chop them.)

½ c. chicken broth

6-8 large green bell peppers, halved and seeded

½ c. seasoned bread crumbs

Directions:

Preheat oven to 325º.

Toast bread cubes until golden.

Heat oil in a large pot over low heat.

Cook onion, celery and green pepper for 5 minutes.

Stir in garlic and cook for 2 minutes.

Stir in Creole seasoning, file powder and salt and pepper.

Increase heat to medium high and add ground beef.

Cook until beef is evenly browned.

Stir in ham, and cook for 5 minutes.

Add shrimp and cook for 2 minutes.

Remove from heat and stir in bread cubes and chicken broth.

Stuff each pepper half and lightly sprinkle with bread crumbs.

Place stuffed bell pepper halves on a baking dish coated with cooking spray.

Bake in preheated oven for 1 hour.

(I think I would sprinkle with some cheese.)

Yield: 12-16 halves