Tuesday, March 8, 2011

Cajun Stuffed Peppers

Tonight's recipe is Cajun Stuffed Peppers.  It's the second time I'm making them, and I can assure you that they're fantastic.  I hated stuffed peppers growing up, but these have so much flavor that it's impossible not to fall in love with them.  This is another recipe adapted from America's Test Kitchen, Best Simple Recipes.  From their original recipe, I have modified it to lessen the fat content..

4 red bell peppers, halved (stem left intact), cored, and seeded
4 tsp olive oil
8 ounces extra lean ground beef
4 ounes Andouille sausage, chopped fine
1 onion, chopped fine
3 garlic cloves, minced
1 8.8 ounce package Uncle Ben's Original Long Grain Ready Rice
1 tbsp hot sauce
4 ounces shredded Monterey Jack cheese
Salt & pepper

Adjust oven race 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 tsp oil in large skillet on medium-high heat until just smoking. Add beef, sausage, and onion and cook until beef is 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 half the cheese and season with salt & pepper.

Pat peppers dry with paper towes 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 beef mixture. Top with remaining cheese. Broil until cheese is spotty brown, about 5 minutes. Serve.

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