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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Stuffed Boudin Bell Peppers Recipe

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This recipe for Stuffed Boudin Bell Peppers is from The Bartlett~Harmon Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large bell peppers
4 links of Boudin
2 cups shredded cheese
1 can Rotel with chilies
Directions:
Directions:
1. Wash, top and clean out bell peppers.

2. Remove Boudin from casing and crumble.

3. Put shredded cheese on bottom of bell peppers, add crumbled Boudin on top (I like to smash it down but be careful not to split the peppers). Make sure to leave room to put Rotel on top.

4. Spoon Rotel on top, then top with generous amount of shredded cheese.

5. Cover with foil and bake at 350º for 45-50 minutes.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Now sometimes I like to make it a lil different by putting the cheese on the bottom of the peppers, Boudin, Rotel, Boudin, Rotel, and then top with cheese.


If you have Boudin left. I just use that the next morning by frying it in a pan (like corned beef hash) and serving it with a side of eggs.

 

 

 

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