stuffed peppers
(1 rating)
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These are a hit with family and friends. I prefer the yellow, red, and/or orange bell peppers since the green ones often turn bitter. For those unfamiliar, Boudain is a cajun sausage, consisting of ground pork, cooked rice and spices in a sausage casing. It is quite spicy and goes well with the sweetness of the peppers. Hope you enjoy it!
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(1 rating)
yield
serving(s)
prep time
20 Min
cook time
40 Min
method
Bake
Ingredients For stuffed peppers
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4 lgbell peppers, your choice color
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4 - 6 mdboudain sausages
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2 clovegarlic per half pepper
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2 tspmargarine per half pepper
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shredded cheddar cheese
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salt and pepper
How To Make stuffed peppers
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1Wash peppers and dry well. Cut in half lengthwise and remove seeds and white membrane. Sprinkle insides with salt and pepper. Lay open side up in a shallow covered casserole dish.
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2For each half pepper, Layer 1 small clove garlic, chopped, 1 pat (approx 1/2 teaspoon) margarine, 1 boudain sausage, removed from casing and crumbled, more if needed, another chopped garlic clove, another pat margarine, then top with cheddar cheese to taste.
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3Carefully pour about 1/2 inch water into bottom of casserole dish and cover. Bake in a pre heated 350 degree oven until peppers are tender-usually 25-35 min for four large peppers.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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