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Cajun Style Stuffed Peppers
Cajun Style Stuffed Peppers
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Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Cajun-inspired rice-stuffed peppers with andouille sausage, shrimp, and spicy Creole seasoning.
Ingredients:
  • 6 large green bell peppers
  • 3 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 0.5 teaspoon dried oregano
  • 1 tablespoon Creole seasoning
  • black pepper to taste
  • 0.75 pound shrimp, peeled and deveined
  • 1.5 links of andouille sausage, diced
  • 1 cup uncooked long-grain white rice
  • 2.5 cups chicken broth
  • 1 (8 ounce) can tomato sauce
  • 1 lemon - cut into wedges, for garnish
  • Louisiana-style hot sauce
Instructions:
  • 1. Preheat the oven to 325°F (165°C) and generously grease an 8x12 inch baking dish. 2. Boil a large pot of water. 3. Cut the tops off the peppers, remove the seeds, and blanch them in the boiling water for 3 minutes. 4. Drain the peppers on paper towels.
  • In a deep skillet over medium heat, warm olive oil. Cook onion until translucent. Add garlic, oregano, Creole seasoning, and black pepper. Mix in shrimp and sausage, cook until shrimp is pink, about 5 minutes. Stir in rice and cook for another minute. Add chicken broth and tomato sauce. Simmer until thick for 15 to 20 minutes. Stuff peppers with mixture and arrange in a baking dish.
  • Roast in a perfectly heated oven for 15 to 20 minutes until warmed. Enjoy with fresh lemon wedges and a side of spicy hot sauce.

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