Cajun Boudin-Stuffed Bell Peppers

Ingredients

• 4 large bell peppers (mixed colors)
• 1 lb ground pork
• 1 1/2 cups cooked long-grain white rice
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 2 stalks celery, finely diced
• 2 tsp Cajun seasoning
• 1/2 tsp cayenne pepper
• 1/2 tsp dried thyme
• 1/4 cup chicken broth
• 3 green onions, sliced
• 1/2 cup shredded cheddar cheese
• 2 tbsp vegetable oil
• Salt and pepper to taste

Instructions

1. 1

   Preheat oven to 375°F (190°C). Slice tops off bell peppers and remove seeds and membranes. Place cut-side up in a baking dish.

2. 2

   Drizzle insides of peppers with a little oil and season with salt. Pre-bake for 10 minutes.

3. 3

   Heat vegetable oil in a skillet over medium-high heat. Brown ground pork for 6 minutes, breaking into small pieces.

4. 4

   Add onion and celery; cook 5 minutes. Add garlic and cook 1 minute more.

5. 5

   Season with Cajun seasoning, cayenne, and thyme. Stir in chicken broth and cook until absorbed.

6. 6

   Remove from heat and fold in cooked rice and green onions. Taste and adjust seasoning.

7. 7

   Fill pre-baked peppers generously with the boudin mixture, mounding it slightly on top. Top each with shredded cheddar.

8. 8

   Bake for 25–30 minutes until peppers are tender and cheese is bubbly and golden. Let rest 5 minutes before serving.