Stuffed Peppers Cajun-style

Cut the tops off the green bell peppers and remove the seeds and membranes; reserve the pepper shells and set aside.

Cook the bacon strips in a large skillet over medium-high heat until crisp, about 8 minutes; transfer to paper towels and crumble once cooled.

In the same skillet with the bacon fat, cook the minced onion and mashed garlic over medium heat for 3 minutes until softened and fragrant.

Add the ground lean beef to the skillet and cook, breaking it apart with a spoon, for 5-7 minutes until browned; drain excess fat if necessary.

Stir in the chili powder, cayenne pepper, and salt; cook for 1 minute to bloom the spices.

Mix in the well-drained kidney beans, tomato sauce, chopped pimento, and crumbled bacon; stir to combine evenly.

Remove the skillet from heat and fold in the yellow cornmeal, dry bread crumbs, and well-beaten egg until the mixture is thoroughly combined and holds together.

Preheat the oven to 350°F and lightly oil or butter a baking dish large enough to hold all eight pepper shells.

Spoon the filling evenly into each reserved pepper shell, packing it gently but firmly so the filling holds its shape.

Arrange the stuffed peppers upright in the prepared baking dish.

Pour the Sauterne wine and water into the bottom of the baking dish around the peppers; cover the dish tightly with foil.

Bake for 40-50 minutes until the peppers are tender when pierced with a fork and the filling is heated through.