Our Boudin-Stuffed Bell Peppers are packed with a double wallop of boudin and bacon, baked to perfection, and topped with a sprinkle of cheese.
Boudin-Stuff ed Bell Peppers
Makes 4 to 6 servings
Ingredients
- 3 medium to large assorted bell peppers, halved vertically
- 8 slices thick-cut bacon, sliced into ¼-inch pieces
- 1 cup chopped yellow onion
- 3 cloves garlic, minced
- 1 tablespoon Creole mustard
- 1 teaspoon kosher salt
- ½ teaspoon smoked paprika
- 1 (10-ounce) can fire-roasted diced tomatoes with green chiles
- 2 cups Boudin
- ¼ cup sliced green onion
- ¼ cup chopped fresh parsley
- 1 cup shredded Monterey Jack
- cheese with peppers, divided
- Garnish: sliced green onion
Instructions
- Preheat oven to 375°. Lightly spray a 13x9-inch baking dish with cooking spray.
- In prepared pan, arrange bell peppers cut side up.
- In a large skillet, cook bacon over medium heat, stirring occasionally, until browned and crisp, 7 to 10 minutes. Add yellow onion, garlic, mustard, salt, and paprika; cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in tomatoes. Cook, stirring occasionally, until liquid is slightly reduced, 7 to 10 minutes. Stir in Boudin, green onion, and parsley. Remove from heat, and let cool slightly. Stir in ¾ cup cheese. Spoon mixture into bell peppers.
- Bake until bell peppers are softened and filling is golden brown, 30 to 35 minutes. Sprinkle remaining ¼ cup cheese on top, and bake until melted and golden brown, 5 to 7 minutes more. Garnish with green onion, if desired.
