So many ways to use bell peppers

Bell peppers are part of the Holy Trinity of Creole/Cajun cooking. Since carrots were not readily available when the settlers moved to Louisiana, they used bell peppers in its place in the traditional French mirepoix. There are so many other ways to use bell peppers.

With that in mind, today I have three recipes using bell peppers. The first uses one of my favorite ingredients for stuffing, Boudin-Stuffed Bell Peppers. The second is a Grilled Andouille with Grilled Pepper Relish. Lastly, we have the Creole/Mexican fusion of Creole Shrimp Fajitas. So gather your bell peppers, and Let’s head to the kitchen!

Boudin-Stuffed Bell Peppers

A rice dressing is often used as a stuffing for bell peppers. Boudin is a great substitution.

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 kosher 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 crisp, 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 melted and golden brown, 15 to 20 minutes more.

Grilled Andouille with Grilled Pepper Relish

You could call this a Cajun hot dog. The grilled pepper relish makes a great replacement for store bought relish.

1 large red bell pepper, halved

1 jalapeño, halved and seeded

1/4 cup chopped dill pickles

2 tablespoons chopped bread-and-butter pickles

2 tablespoons finely chopped white onion

1 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon dry mustard

1/8 teaspoon cayenne pepper

4 andouille sausages (3 ounces each)

2 tablespoons mayonnaise

2 tablespoons Creole mustard

4 hot dog buns

Preheat grill to medium-high heat (350-400℉).

Grill bell pepper and jalapeño, turning occasionally, until blistered and tender, 10 to 15 minutes. Remove from grill, and let cool slightly. Finely chop bell pepper and jalapeño, removing skins, if desired.

In a small bowl, stir together the chopped peppers, all pickles, onion, salt, cumin, chili powder, dry mustard, and cayenne.

Grill andouille, turning occasionally, until golden and heated through, 15 to 20 minutes.

In a small bowl, stir together mayonnaise and Creole mustard; spread onto buns. Top with andouille and grilled pepper relish

Creole Shrimp Fajitas

Here’s my take on a dish that is found on many menus here is Searcy. The twist is the Creole seasoning.

1 pound peeled and deveined extra-large fresh shrimp

2 tablespoons canola oil, divided

1 tablespoon Creole seasoning, divided

1 red bell pepper, cut into strips

1 yellow bell pepper, cut into strips

1 orange bell pepper, cut into strips

1 green bell pepper, cut into strips

1 small yellow onion, sliced

1 jalapeño, seeded and thinly sliced

1 teaspoon chopped garlic

8 ounces sour cream

1 teaspoon lime zest

2 tablespoons fresh lime juice

1/4 teaspoon kosher salt

Flour tortillas, warmed

Queso fresco, fresh cilantro, and lime wedges, to serve

In a medium bowl, combine shrimp, 1 tablespoon oil, and 1 1/2 teaspoons Creole seasoning.

In a large cast-iron skillet, heat remaining 1 tablespoon oil over medium-high heat. Add bell peppers, onion, and jalapeño. Cook, stirring occasionally, until vegetables are browned and tender, 10 to 12 minutes. Add garlic; cook for 1 minute. Stir in remaining 1 1/2 teaspoons Creole seasoning. Remove pepper mixture from skillet.

In same skillet, cook shrimp over medium-high heat, until pink and firm, 2 to 3 minutes per side. Return pepper mixture to skillet, and stir until combined.

In a small bowl, combine sour cream, lime zest and juice, and salt. Serve alongside shrimp mixture with warmed tortillas, queso fresco, cilantro, and lime wedges.

You may ask what is the difference between the colors of bell peppers. Green ones are the least ripe and have a slightly bitter flavor. Red bell peppers are fully ripe and are the sweetest. Yellow and orange fall in between. Using different colors not only gives you different favors, it also brightens up your dish. Use different colors and you decide which one you like the best!