Cajun Peppers of New Orleans

Cajun Peppers of New Orleans

Prep Time: 35 minutes

Cook Time: 25 minutes

Serves: 4

Ingredients

• 4 large bell peppers, red, yellow, green or combination
• 1 Tbsp. olive oil
• 1 large onion, coarsely chopped
• 1 clove garlic, minced
• 1 cup long grain white rice, uncooked
• 1 can (14-1/2 oz.) chicken broth
• 3/4 tsp. Cajun seasoning blend
• 1-1/2 tsp. chopped fresh rosemary or 1/2 tsp. crushed dried rosemary
• 12 oz. andouille or smoked sausage, cut into 1/4-inch pieces
• 1/2 cup sliced green onions with tops
• 2 cups (8 oz.) Sargento® Fine Cut Shredded Mild Cheddar Cheese, divided
• Fresh rosemary sprigs (optional)

Directions

• Cut peppers in half lengthwise; discard stems and seeds. Cover with boiling water and cook 5 minutes or until tender; drain and rinse with cold water.
• Heat oil over medium heat in large saucepan . Add onion and garlic; cook 5 minutes, stirring occasionally. Add rice; cook 1 minute, stirring constantly. Add broth, seasoning blend and rosemary; heat to a boil. Stir in sausage. Cover; reduce heat. Simmer 20 minutes or until most liquid is absorbed. Remove from heat; stir in green onions and 1 cup cheese.
• Place peppers, cut-side up, in 13x9-inch baking dish. Fill peppers with rice mixture. Cover with foil; bake in preheated 375°F oven 25 minutes or until heated through. Top with remaining cheese; let stand 5 minutes or until cheese is melted. Garnish with rosemary, if desired.