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
- Preheat oven to 375°.
- Cut tops off bell peppers; discard seeds and membranes. Arrange bell peppers in a 13×9-inch baking pan.
- 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.
- 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.