Cut off tops of peppers to make cups. Remove seeds and membranes. Coarsely chop pepper tops; set aside. Cook peppers in large pan of boiling water 8 to 10 minutes, or until tender. Remove pepper cups from water and drain well. Sprinkle inside of each with salt and pepper to taste. Cook leek in butter in medium saucepan 2 to 3 minutes. Remove packet of almonds from package; set aside. Add water and contents of rice and seasoning packets to saucepan; stir. Bring to a boil. Cover tightly and simmer 10 minutes. Remove from heat. Stir in chopped bell pepper. Cover and let stand until all water is absorbed, about 5 minutes. Fill pepper cups with rice. Sprinkle with contents of almond packet.
Makes 4 servings
Cajun Country -- New Iberia, Louisiana