Cajun Style Stuffed Peppers
as is, 3 stars, with modifications, 5, so 4 total. cook the rice separately AHEAD OF TIME, omit the chicken broth or just add a tbs or two if using chicken instead of shrimp/sausage. steam the peppers (tops off and gutted) in 1" of water with a loose lid in the microwave for a couple minutes. i omit the lemon and hot sauce, and just use some Old Bay for the creole seasoning.
very versatile recipe, i have done shrimp and italian or andouille sausage, chicken and shrimp, and just chicken if I'm low on funds. the first time I made this, I used some of a jar of spaghetti sauce. the next time, I was out, so I used some pace medium salsa. holy cow what a difference, since then I always use salsa instead of boring old tomato sauce! I shared this recipe with my grandmother, who also tried it both ways, and she agrees to definitely use salsa!
add the shrimp last minute to cook some before putting mixture into peppers and baking. Since the rice etc is already hot when I stuff them, I just bake long enough to reheat the peppers. YUM!
3 users found this review helpful
Nov. 28, 2012