Beazell's Cook Book

Boudin Stuffed Bell Peppers by Craig Wilkins

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6 Bell Peppers
2 lbs boudin
1 15 oz can tomato sauce
Cheddar or Monterrey Jack Cheese
Beazell's Cajun Seasoning
Top and core the bell peppers. Either boil until they turn a dull green or microwave covered, until they turn dull.
Remove the casing from the boudin, chop up in large microwave safe bowl, add 2/3 can of tomato sauce and mix. Warm in the microwave until heated through. Mix thoroughly.
Place the peppers standing up in a 9X13 Pyrex dish, stuff with boudin mix. Pour the remaining 1/3 can tomato sauce over mixture in peppers. Dust with Beazell's.
Bake covered in a pre-heated oven at 350 degrees for 45 minutes. Uncover and let bake for 15 more minutes.
Sprinkle cheese on top of each pepper, allow 10 minutes before serving to allow the cheese to melt.
This is really easy and doesn't take much effort at all. So much easier than having to brown ground meat or turkey.


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