stuffed peppers

★★★★★ 1
Bonniescookingnow avatar
By Bonnie Martin
from Tuscaloosa, AL

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!

★★★★★ 1
serves Four and can be easily adjusted for number of persons
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For stuffed peppers

  • 4 lg
    bell peppers, your choice color
  • 4 - 6 md
    boudain sausages
  • 2 clove
    garlic per half pepper
  • 2 tsp
    margarine per half pepper
  • shredded cheddar cheese
  • salt and pepper

How To Make stuffed peppers

  • 1
    Wash 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.
  • 2
    For 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.
  • 3
    Carefully 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.
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