'rice-stuffed mini peppers'
(1 RATING)
let the good times roll ! be warned; there's some serious spice going on here! butt are so so good!!!
No Image
prep time
15 Min
cook time
20 Min
method
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yield
24 to 28
Ingredients
- 12 to 14 - miniature sweet peppers
- 1/4 cup - finely chopped celery
- 2 tbsp - finely chopped green onion
- 1 tsp - cajun seasoning
- 1 - clove garlic,minced
- 1 tbsp - olive oil
- 4 - ounces cooked andouille sausage,finely chopped
- 1 cup - cook rice
- 1/2 cup - cheddar cheese, shredded
- 2 tbsp - fine bread crumbs, seasoned
- 1 tbsp - snipped fresh parsley
How To Make 'rice-stuffed mini peppers'
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Step 1preheat oven 350'f halve peppers lengthwise;scoop out seed and membranes,leaving stems intact. in large saucepan.cook peppers in boiling water for 3 min;drain.rinse pepper with cold running water until cool;drain again.
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Step 2for filling in a small skillet,cook celery,green onion,garlic, and Cajun seasoning in hot oil for 3 min,stirring often.remove from heat.in a med bowl,combine sausage,cooked rice ,cheese,bread crumbs,parsley,and cooked celery mixture.
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Step 3spoon filling into pepper halves.press filling firmly into peppers. place place peppers in a 15x10x1-inch baking pan.
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Step 4bake uncover about 20 min or until heated through and cheese melts. makes 24 to 28 appetizers.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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