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Prep Time: 1½ Hours
Yields: 6 Servings

The Indians of Louisiana were instrumental in helping to develop the cuisines of the Cajuns and Creoles. Corn, squash, beans and cornmeal were part of the Natives' daily repertoire. These ingredients quickly found their way into the black iron pots. One of the most prominent tribes in Louisiana is the Ouachita tribe, from which this dish gets its name. In this recipe, Native American ingredients are combined with pork and beef to create a delicious entrée.

2 each red, green and yellow bell peppers
2 pounds ground pork
2 pounds ground beef
2 cups cooked corn bread (see recipe for Sweet and Airy Cornbread)
1 gallon water
2 cups sugar
¼ cup butter
1 cup diced onions
1 cup diced celery
¼ cup diced red bell peppers
¼ cup diced yellow bell peppers
¼ cup minced garlic
1 cup beef stock
½ cup sliced green onions
¼ cup chopped parsley
1 cup whole kernel corn
salt and cracked black pepper to taste
Louisiana hot sauce to taste
Prepared Tomato Sauce

Prepare corn bread according to package directions then set aside. Preheat oven to 375°F. Remove tops from bell peppers and clean all pulp from inside. Mince the bell pepper tops for the recipe. Combine water and sugar and bring to a boil and add the peppers. Poach until peppers are softened but continue to hold their shape. Remove, drain, cool and set aside. In a large cast iron skillet, melt butter over medium-high heat. Sauté pork and beef long and on medium-high for a minimum of 30 minutes stirring occasionally. Drain off all but 2 tablespoons of oil. Stir in diced onions, celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add beef stock as necessary to keep mixture moist. Cook, adding stock until meat mixture retains a "creamy" consistency. Mix in green onions, parsley and corn. Remove from heat and sprinkle in crushed corn bread and blend well. Season to taste with salt, black pepper and hot sauce. Using a cooking spoon, stuff an equal amount of meat mixture into each of the poached bell peppers. In a large casserole dish place stuffed bell peppers and surround with a prepared tomato sauce. Bake uncovered 1 hour or until peppers are browned and internal temperature reaches 170°F.























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