From the Oven
Cajun Peppers of New Orleans
Prep Time: 35 min | Cook Time: 25 min | Servings: 4 | Calories: 774
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Prep Time
35 min
Cook Time
25 min
Servings
4
Calories
774
Take your taste buds on a trip to the Big Easy with these savory stuffed peppers bursting with seasoned rice, andouille sausage and tons of aromatic rosemary. Topping them off with some bubbly melted Sargento® Shredded Mild Cheddar Cheese - Fine Cut takes these zesty flavors to the next level!
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® Shredded Mild Cheddar Cheese - Fine Cut, divided
- Fresh rosemary sprigs (optional)
Directions
- 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.
- 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.
- 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.
