Boudin-Stuffed Bell Peppers

Bell peppers are a versitle ingredient. It is a mainstay in Creole and Cajun cooking, being part of the Holy Trinity. This week, I am sharing a couple of different uses for bell peppers.

8 medium to large assorted bell peppers

6 slices thick-cut bacon, cut into 1/4-inch pieces

1 cup chopped yellow onion

2 cloves garlic, minced

1 teaspoon kpsher salt

1 teaspoon dry mustard

1/2 teaspoon smoked paprika

36 ounces boudin, casings removed, crumbled

10-ounce can tomatoes with green chilies

1/4 cup sliced green onion

1/4 cup chopped fresh parsley

2 cups shredded Monterey Jack cheese with peppers

Preheat oven to 375℉.

Cut tops off bell peppers; discard seeds and membranes. Arrange bell peppers in a 13x9-inch baking pan.

In a large skillet, cook bacon over medium-high heat until cris, 8 to 10 minutes. Reduce heat to medium, and add onion, garlic, salt, dry mustard, and paprika; cook, stirring occasionally, until onion is tender, about 5 minutes. Add boudin, tomatoes, green onion, and parsley, stirring until combined. Cook, stirring occasionally, until hot, about 10 minutes. Spoon boudin mixture into bell peppers. Cover with foil.

Bake for 30 minutes. Uncover; sprinkle with cheese, and bake until cheese is meted and golden brown, 15 to 20 minutes more.

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Enjoy!!!

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Good Cooking, Good Eating and Good Living!!!