Beazell's Cook Book

Stuffed Peppers by Dawn Giroir

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6 Lg Bell Peppers
1 box Dirty Rice Mix
3 links fully cooked Green Onion Sausage
1 C Chopped seasoning
2 C Shredded Cheddar & Monterey Jack Cheese
1 can Diced Rotel Tomatoes , Original (drained)
1 can black eye peas, (drained)
Beazell's Cajun Seasoning
Preheat oven 350•
Remove and discard the tops and seeds of bell peppers, place bell peppers in baking pan, add 1/2 inch water. Place pan in oven for approx. 15 minutes. Take pan out of oven and discard water.
Cook dirty rice per directions.
Mix together, dirty rice, Rotel tomatoes, chopped seasoning, Blackeyed peas, sausage (removed from casing) and Beazell's Cajun Seasoning to taste. Stuff mixture into bell peppers.
Add generous amount of shredded cheese to top of each bell pepper.
Return pan to oven until cheese is melted.


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