Ingredients

The following ingredients have 4 Servings
  • 4 - bell peppers
  • 1/4 cup(s) water
  • 1/2 cup(s) chopped onion
  • 2 tablespoon(s) olive oil
  • 4 ounce(s) fresh andouile sausage or other pork sausage
  • 4 ounce(s) ground beef
  • 1 tablespoon(s) minced garlic
  • 1 teaspoon(s) dried thyme
  • 1/2 cup(s) chopped celery
  • 1 tablespoon(s) powdered chicken bouillon
  • 1 tablespoon(s) tony chachere's salt-free cajun seasoning
  • 1 teaspoon(s) black pepper
  • 1/4 teaspoon(s) bay leaf powder
  • 1/2 cup(s) water
  • 1 tablespoon(s) worcestershire sauce
  • 1 tablespoon(s) tomato paste
  • - tabasco sauce to taste
  • 1 cup(s) cold leftover steamed white rice, crumbled
  • 1/4 cup(s) shredded parmesan cheese

Instruction

  • Cut caps off the peppers and remove seeds. Cut the extra pepper away from the stems and chop that part up.
  • Place the peppers upside down in a square glass baking dish with the 1/4 cup water, cover with plastic wrap and microwave on high for 8 minutes.
  • Drain the peppers and turn right side up.
  • Preheat the oven to 375F.
  • Brown the meats in a nonstick skillet with the garlic and thyme; drain excess fat.
  • Add the chopped bits of peppers with the onion and celery to the pan and cook until tender.
  • Add spices and bouillon when the veggies are tender and mix well.
  • Add the half cup of water along with the Worcestershire sauce, Tabasco and tomato paste, mixing well and cooking until the liquid evaporates, then stir in the cold crumbled rice.
  • Fill peppers with the rice/meat mixture and sprinkle tops with the Parm. If the peppers have too much space around them, I crumple some foil to fill that so they don't turn over and spill the filling while they bake.
  • Bake for 25 minutes or until the cheese is melted, lightly browned and they are heated through.