6 green peppers, cut tops off, remove seeds and rinse 11/2 lbs. ground chuck 3 tablespoons canola oil 1 large onion, chopped 1 medium green pepper, chopped 2 stalks of celery, chopped 2 cloves of garlic, minced 2 cups of cooked rice Salt, black pepper, garlic powder and Zatarain's creole seasoning to taste 3 slices of swiss cheese
Steam green peppers in about 4-5 inches of water. Boil until skin can be easily pierced with a fork, set aside.
Heat oil in large dutch oven. Add ground chuck, brown. Once meat is nicely browned, pour off excess fat.
Add onions, green peppers, celery, and garlic to meat mixture. Add about 3 cups of water and cook until vegetables are tender. More water can be added if needed. You will need the meat mixture to somewhat moist.