'Rice-Stuffed Mini Peppers'

'rice-stuffed Mini Peppers'

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Robin Poindexter

By
@robinlynn

let the good times roll ! be warned; there's some serious spice going on here! butt are so so good!!!

Rating:

★★★★★ 1 vote

Comments:
Serves:
24 to 28
Prep:
15 Min
Cook:
20 Min

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'

Step-by-Step

  1. preheat 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.
  2. for 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.
  3. spoon filling into pepper halves.press filling firmly into peppers. place place peppers in a 15x10x1-inch baking pan.
  4. bake uncover about 20 min or until heated through and cheese melts. makes 24 to 28 appetizers.

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