The Garlic Gourmay
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Mexican Style Stuffed Peppers
|Cut tops of peppers and remove seeds. In a large kettle or Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water then set aside.
In a nonstick skillet, cook the beef, onion and celery over medium heat until meat is no longer pink then drain. Stir in rice, 1 cup of salsa, chilies and Killer Cajun Seasoning. Spoon into peppers.
Place stuffed peppers in a baking dish coated with nonstick cooking spray. Add 1/4 cup water to dish. Cover and bake at 350 for 45-50 minutes or until heated thoroughly. Uncover and add cheese and remaining salsa. Bake a few minutes more until cheese is melted.