This is recipe that my family has been making for years. We eat it on weeknights and my sister and I
always make it as a side dish on Thanksgiving. It's the perfect dish to take to an oyster roast.
Chop two bell peppers. I used one orange one thinking it would be nice for color, turns out green
really shows up better anyway. Traditionally this dish is made with green bell peppers.
Georgia, as does this recipe. If you can't get one, a large yellow onion will do.
Put the mixture in a greased casserole dish.
Seal tightly with aluminum foil.
Bake at 350 for 1.5 hours or until rice is tender.
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