Cajun Stuffed Peppers
Source of Recipe
From "The Best Simple Recipes" by America's Test Kitchen
"Our full-length stuffed peppers recipe calls for parcooking the peppers on the stovetop in boiling water, followed by the rice, then making the filling, stuffing the peppers, and finally cooking them through in the oven for 30 minutes. We simplify the process by starting the peppers in the microwave while we cook the filling in a skillet, and we use precooked rice. Mixing some of the cheese into the filling ensures that it holds together well and gives these peppers even more cheesy appeal. The stuffed peppers require only a few minutes under the broiler before they are done. Ground turkey or chicken can be substituted for the beef."
List of Ingredients
◦ 4 red bell peppers, halved (stem left intact), cored, and seeded
◦ 4 teaspoons olive oil
◦ 8 ounces 85 percent lean ground beef
◦ 4 ounces andouille sausage, chopped fine
◦ 1 onion, chopped fine
◦ 3 cloves garlic, minced
◦ 1 (8.8-ounce) package Uncle Ben's Original Long Grain Ready Rice
◦ 1 tablespoon hot sauce
◦ 2 cups shredded Monterey Jack cheese
◦ Salt and pepper
Adjust oven rack to upper-middle position, place rimmed baking sheet on rack, and heat broiler. Microwave peppers until just tender, 3 to 6 minutes.
Meanwhile, heat 1 teaspoon oil in large skillet over medium-high heat until just smoking. Add beef, sausage, and onion and cook until beef is no longer pink, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in rice and hot sauce and cook until heated through, about 2 minutes. Off heat, stir in 1 cup cheese and season with salt and pepper.
Pat peppers dry with paper towels and season with salt and pepper. Carefully brush preheated baking sheet with remaining oil. Place peppers, cut side down, on baking sheet and broil until spotty brown, about 3 minutes. Flip peppers and fill with beef mixture. Top with remaining cheese. Broil until cheese is spotty brown, about 5 minutes. Serve.