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Cajun Peppers of New Orleans

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INGREDIENTS

  • 4 large bell peppers, red, yellow, green or combination
  • 1 Tbsp. olive oil
  • 1 large onion, coarsely chopped
  • 1 clove garlic, minced
  • 1 cup long grain white rice, uncooked
  • 1 can (14-1/2 oz.) chicken broth
  • 3/4 tsp. Cajun seasoning blend
  • 1-1/2 tsp. chopped fresh rosemary or 1/2 tsp. crushed dried rosemary
  • 12 oz. andouille or smoked sausage, cut into 1/4-inch pieces
  • 1/2 cup sliced green onions with tops
  • 2 cups (8 oz.) Sargento® Fancy Shredded Mild Cheddar Cheese, divided
  • Fresh rosemary sprigs (optional)
 

DIRECTIONS

  • 1

    Cut peppers in half lengthwise; discard stems and seeds. Cover with boiling water and cook 5 minutes or until tender; drain and rinse with cold water.

  • 2

    Heat oil over medium heat in large saucepan . Add onion and garlic; cook 5 minutes, stirring occasionally. Add rice; cook 1 minute, stirring constantly. Add broth, seasoning blend and rosemary; heat to a boil. Stir in sausage. Cover; reduce heat. Simmer 20 minutes or until most liquid is absorbed. Remove from heat; stir in green onions and 1 cup cheese.

  • 3

    Place peppers, cut-side up, in 13x9-inch baking dish. Fill peppers with rice mixture. Cover with foil; bake in preheated 375°F oven 25 minutes or until heated through. Top with remaining cheese; let stand 5 minutes or until cheese is melted. Garnish with rosemary, if desired.

Cajun Peppers of New Orleans
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SUMMARY

  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Yield: Serves: 4

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 4

Amount Per Serving

Calories 774

Total Fat 48.1g

Saturated Fat 19.3g

Trans Fat 18.1g

Polyunsaturated Fat 4.7g

Cholesterol 106mg

Sodium 1492mg

Carbohydrates 52g

Protein 32g

Dietary Fiber 6g

Vitamin A 527%

Vitamin C 214%

Calcium 447%

Iron 3%