Boudin-Stuffed Bell Peppers

Boudin-Stuffed Bell Peppers

For a fun appetizer, try this dish with mini bell peppers; just cut the cooking time in half.

Boudin-Stuffed Bell Peppers
Makes 8 Servings
  • 8 medium to large assorted bell peppers
  • 6 slices thick-cut bacon, cut into ¼-inch pieces
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon dry mustard
  • ½ teaspoon smoked paprika
  • 1 (36-ounce) package boudin, casings removed, crumbled
  • 1 (10-ounce) can tomatoes with green chiles
  • ¼ cup sliced green onion
  • ¼ cup chopped fresh parsley
  • 2 cups shredded Monterey Jack cheese with peppers
  • Garnish: chopped green onion, ground black pepper
  1. Preheat oven to 375°.
  2. Cut tops off bell peppers; discard seeds and membranes. Arrange bell peppers in a 13×9-inch baking pan.
  3. In a large skillet, cook bacon over medium-high heat until crisp, 8 to 10 minutes. Reduce heat to medium, and add yellow onion, garlic, salt, dry mustard, and paprika; cook, stirring occasionally, until onion is tender, about 5 minutes. Add boudin, tomatoes, green onion, and parsley, stirring until combined. Cook, stirring occasionally, until hot, about 10 minutes. Spoon boudin mixture into bell peppers. Cover with foil.
  4. Bake for 30 minutes. Uncover; sprinkle with cheese, and bake until cheese is melted and golden brown, 15 to 20 minutes more. Garnish with green onion and black pepper, if desired.



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