1 14 ounce can diced tomatoes (with or without spice)
1 cup cooked white rice
12 mini peppers, halved and seeds removed
Salt & pepper
1/2 cup shredded Sharp Cheddar
1/2 cup shredded mozzarella
Preheat oven to 400 degrees.
Cut the peppers in half, top to bottom, and remove the seeds and ribs. Set aside.
Rehydrate 1/3 cup Zydeco Chop Chop
Heat a large pan on medium-high heat. Crumble in ground meat and cook until meat is browned. Drain off excess grease. Add Zydeco Chop Chop, Cajun seasoning and salt and pepper to taste.
Stir rice and tomatoes into beef mixture.
Stir in shredded cheddar cheese until well combined into mixture.
Using a spoon, fill each pepper with about 1-2 tablespoons of the meat mixture. Line the stuffed peppers in a 9"x13" pan. Cover the dish with foil and bake for 20-25 minutes.
Remove the foil and top with shredded mozzarella. Bake for another 5 minutes, or until cheese is completely melted.
