Good afternoon I are going to share those Are looking for a boudin stuffed peppers recipe that is delicious The method of making it is very easy. Just need patience and persistence. So that boudin stuffed peppers has aroma and taste that can arouse appetite.

In order for the taste of boudin stuffed peppers, you need to pay attention start from the type of ingredients, next selection of ingredients that are good to how to make and serve it. No need Confused if want to prepare boudin stuffed peppers delicious as long as you know the trick and how to make this dish able become serving very special.

Ingredients and seasonings must exist for make

1. Prepare 4 large bell peppers, washed, split long ways, cleaned
2. Prepare 1-1 1/2 lbs boudin, casings removed
3. Take 1/2 lb GROUND meat of choice,browned, seasoned and drained. Beef, pork, turkey, chicken, whatever you like, I used beef
4. Use 1-1 1/2 cups cooked white rice
5. Prepare 28 oz can tomato sauce
6. Prepare 1/2 lb shredded smoked gouda
7. Prepare Salt, pepper, onion and garlic powders

Sprinkle a little cheese in the bottom of each pepper. Fill each pepper with Fresh Boudin (removed from the casing) and top with a spoon full of Rotel. Place a generous portion of cheese on top of each one. In a large pot, add salt to the water.

How to make Boudin stuffed peppers:

1. Preheat oven to 400. Place split and cleaned peppers in a sprayed dish, I use cast iron. Spray the peppers well with olive oil spray and salt and pepper them. Place them in the oven until the filling is made and it’s time to fill.
2. Brown the ground beef. While that’s browning, In a bowl, crumble the boudin. Mix with the cooked rice and the drained cooked beef. Add about a half to 3/4 cup of the tomato sauce to this mixture. Mix well.
3. Pack all the filling into the peppers. Drizzle the rest of the tomato sauce over and around the peppers. Salt, pepper, onion and garlic powders over that. Cover with foil and bake for 30 mins.
4. After 30 mins or so, pull from the oven and uncover. Add a pile of the shredded smoked Gouda to the top of each pepper. Return to oven to melt the cheese, maybe 10 minutes. Done and done.
5. Done and ready to serve!

Cover pot and heat water over medium high to high heat and bring to a boil. Sprikle a little cheese in the bottom of each pepper. Fill each pepper with boudin (removed from the casing) and top with a a spoon full of Rotel. Place a generous portion of cheese on top of each one. Add vegetables and spices, saute till tender.

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