1 lb. ground beef
1 tsp. salt
1 lg. onion, chopped
3 stalks celery, chopped
6 bell peppers, chop tops, 1/2 c.
Parsley (fresh or flaked)
1 tsp. chicken bouillon (1 cube)
1 c. water
Baked, crumbled cornbread
Salt, pepper, cajun seasoning to taste

CORNBREAD:

Good muffins, too! 1/2 c. white cornmeal 2 tsp. baking powder 1 tsp. salt 1 tbsp. sugar 1/2 c. milk 1 egg 2 tbsp. oil

Preheat oven to 400 degrees. Grease a 9" pan. Combine dry cornbread ingredients. Combine milk, egg, and oil separately, beating slightly. Add to dry ingredients, stirring just until moistened. Bake 15 to 20 minutes or until golden brown.

Brown ground meat; drain and then add salt. Add chopped vegetables; saute until tender.

Cook bell peppers to be stuffed in covered casserole with 1 cup water in microwave for 7 minutes (or boil on stove top until tender). Drain boiling water, reserving to dissolve bouillon. Crumble cornbread into meat-vegetable mixture. Add bouillon dissolved in 1 cup boiling water drained from bell peppers. Season to taste. Add more liquid if needed. Stuff peppers and bake at 350 degrees for 20 minutes.