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STUFFED BELL PEPPER
6 bell peppers, 1 cup white onions, finely chopped, 1 celery stalk, finely chopped, 1/4 teaspoon black pepper, 3/4 pound ground turkey, 1/4 pound ground chicken,1 (6 oz.) can Rotel mild, 6 eggs, 1/2 teaspoon seasoning salt, 2 cups rice, cooked, 1 teaspoon granulated garlic, 1 tablespoon Worcestershire sauce, 1/2 teaspoon ground sage, 1/2 cup water
Cut peppers in half lengthwise, remove core and seeds, wash and drain. In a skillet add 2 tablespoons of butter, sauté onions, celery, meat and dry seasonings until the onions are translucent. Pour off fat add the Rotel and rice mix thoroughly. Fill peppers with this mixture. Place peppers in a shallow dish add ½ cup of water to the dish. Cover with foil and bake at 350 degrees for 40 minutes. Top each pepper with an egg and a pat of butter put back in the oven for about 5 minutes or until the eggs are set and done to your personal preference.