Good afternoon, we are going to share those Again looking for a boudin stuffed peppers recipe that is interesting How to preparing it is very not too difficult. Just need patience and persistence. So that boudin stuffed peppers has aroma and taste that can to arouse appetite.

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

Ingredients and seasonings must exist in make

1. Prepare 4 large bell peppers, washed, split long ways, cleaned
2. Prepare 1-1 1/2 lbs boudin, casings removed
3. Prepare 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. Take 28 oz can tomato sauce
6. Prepare 1/2 lb shredded smoked gouda
7. Use 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. Sprikle a little cheese in the bottom of each pepper.

Steps 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!

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. Slice the jalapenos in half lengthwise. Carefully scrape out the seeds and white membrane. Lightly salt the insides of the jalapenos.

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