Wednesday, March 24, 2010
Cajun Stuffed Peppers
4 red bell peppers, halved (stem left intact), cored, and seeded
4 t olive oil
8 ounces 85 percent lean ground beef (I substituted lean ground turkey)
4 ounces andouille sausage, chopped fine
1 onion, chopped fine
3 garlic cloves, minced
1 (8.8-ounce) package Uncle Ben's Ready Rice
1 T hot sauce
2 cups shredded Monterey Jack cheese
salt and pepper
Adjust oven rack to upper-middle position, place rimmed baking sheet on rack, and heat broiler. Microwave peppers until just tender, 3 to 6 minutes.
Meanwhile, heat 1 teaspoon oil in large skillet over medium-high heat until just smoking. Add turkey, sausage, and onion and cook until no longer pink, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in rice and hot sauce and cook until heated through, about 2 minutes. Off heat, stir in 1 cup cheese and season with salt and pepper.
Pat peppers dry with paper towels and season with salt and pepper. Carefully brush preheated baking sheet with remaining oil. Place peppers, cut side down, on baking sheet and broil until spotty brown, about 3 minutes. Flip peppers and fill with meat mixture. Top with remaining cheese. Broil until cheese is spotty brown, about 5 minutes.
This spicy cheesy dish is very satisfying and fun to prepare. The spice is just enough and it balances nicely with the sweet red pepper. While I don't love Uncle Ben's Ready Rice, I think it's an okay substitute when mixing in with other ingredients. It keeps this recipe simple and easy!