A Bold and Flavorful Twist on a Southern Classic
Stuffed bell peppers are a Southern classic, but when you fill them with rich, flavorful boudain, they become a quick and satisfying dish with a delightful twist.
This recipe combines bold Cajun flavors with simple preparation, making it a perfect choice for a family dinner or a gathering with friends. Let’s dive into how to make these irresistibly good stuffed peppers.
Yummy, Fast, and Simple Southern Boudain Stuffed Bell Peppers…..
Hey Yall!!!! How exciting it is to bring you guys these Really Yummy, Fast, and Simple Southern Boudain Stuffed Bell Peppers. They are so quick, easy, and fast that you won’t think twice about the trouble. I love cooking these types of meals especially when I am short on time. My days can run long, and I need to be able to whip something up that’s yummy, and my crew loves a lot! This has been a very busy week at school this week from conferences, meetings, trainings, and kids too!
The Southern History of Stuffed Peppers
Stuffed peppers have long been a cherished dish in Southern kitchens, where creativity meets practicality. Historically, bell peppers became widely cultivated in the South due to their adaptability to warm climates and their versatility in cooking. Southern cooks, known for their resourcefulness, began stuffing these vibrant vegetables with locally available ingredients like rice, sausage, and fresh vegetables.
The use of boudain, a Cajun specialty sausage, in stuffed peppers is a prime example of how regional flavors influence this dish. Boudain, made with pork, rice, and spices, originated from French settlers in Louisiana and quickly became a staple in Cajun and Creole cuisine. Incorporating boudain into stuffed peppers brings together two quintessential Southern ingredients, creating a meal that’s both comforting and flavorful.
Southern Traditions With Stuffed Peppers
This fusion of traditions highlights the ingenuity of Southern cooking, where dishes evolve based on the ingredients, cultural influences, and a passion for flavor. Whether served at family gatherings or as a quick weeknight dinner, stuffed peppers remain a testament to the rich culinary history of the South.
Stuffed bell peppers are a Southern classic, but when you fill them with rich, flavorful boudain, they become a quick and satisfying dish with a delightful twist. This recipe combines bold Cajun flavors with simple preparation, making it a perfect choice for a family dinner or a gathering with friends. Let’s dive into how to make these irresistibly good stuffed peppers.
Stuffed Peppers Southern Style…
I love stuffed peppers, but there had to be something different that I could do to these peppers. How do you like your peppers stuffed? Choosing to reach back into my Southern roots, I decided to use boudain. This provided me with the rice, and the meat with the pepper as my veggie. Remember that peppers hardly have any calories whatsoever. Ok, on to the peppers, and my oldest Caleb helping me with assembly! I just think he is greedy but is learning how to cook easy meals on the go.
We decided to use any boudain that was in the grocery store. If my mom and grandmother saw this store-bought boudain they would kill me. My family believed in making sure that everything was homemade. They loved to take care of their families, but this chica was short on time in the evening. The items that you see pictured here are what was used in the recipe.
Southern Style Bell Peppers
The color of bell pepper doesn’t really matter use what you have on hand. I use all colors, and I will also use what’s in the fridge.
Of course chop and gut all the heads off the peppers, and make sure to give them another good wash after this.
Make sure to rub down the bell peppers with olive oil to coat them. I have my helper stepping in to give me a hand. Momma is getting tired, but always love teaching too.
Boudain A Southern Staple
Boudain comes in a casing, but I always take it out of the casing to pull apart to put into my hollowed-out peppers. Here is Caleb making sure to be very careful with cutting it out of the casing. He has been using a knife since he was 7. Many, many lessons of practice with me by his side.
Here he is crushing up Ritz crackers to put at the bottom of the peppers. It just makes these oh-so-yummy. (Any type of cracker you love works)…
As I stuffed these peppers I made sure to season them a tiny bit with the seasonings you see pictured. I also make sure that at the end of stuffing we topped them with a little butter too. Once they were ready to go in the pan, we put a little water in the bottom of the dish to steam them as they cooked.
Please make sure that before you cover them spray the inside of your foil with non-stick cooking spray, so that they won’t stick to the foil paper.
OMG!! These were so yummy, quick, and easy to throw together. I love everything about the ease of this dish, and how gathering helpers is okay too. I also hope that you liked the recipe, and if you decide to make this please let me know. You will love to hear how they came out. Check out my other yummy recipe here.
Ingredients:
For the Peppers:
- 4 large bell peppers (any color: red, green, yellow, or orange)
- 2 links of boudain (approximately 1 pound)
- 1 cup shredded cheese (cheddar, pepper jack, or a blend)
- 1/2 cup cooked white or jasmine rice (optional for extra volume)
- 1 small onion, finely diced
- 1 clove garlic, minced
- 1/4 cup chopped green onions (for garnish)
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Topping:
- 1/4 cup breadcrumbs (panko or regular)
- 2 tablespoons melted butter
- 1 teaspoon Cajun seasoning (optional)
Instructions:
Prepare the Bell Peppers
- Preheat your oven to 375°F (190°C).
- Wash the bell peppers and slice off the tops. Remove the seeds and membranes inside to create a hollow cavity.
- Lightly drizzle the peppers with olive oil, season with a pinch of salt, and place them upright in a baking dish. Set aside.
Cook the Filling
- Heat olive oil in a skillet over medium heat. Add the diced onion and garlic, sautéing until softened and fragrant (about 3 minutes).
- Remove the casing from the boudain and crumble the filling into the skillet. Cook for 5-7 minutes, breaking it up with a spoon as it heats through.
- Stir in the cooked rice (if using) and adjust seasoning with salt and pepper.
- Remove from heat and mix in half of the shredded cheese until melted.
Stuff the Peppers
- Generously fill each pepper with the boudain mixture, pressing it down lightly to ensure it’s packed in.
- Top each stuffed pepper with the remaining shredded cheese.
Prepare the Topping
- In a small bowl, combine the breadcrumbs, melted butter, and Cajun seasoning.
- Sprinkle the breadcrumb mixture over the tops of the stuffed peppers for added crunch.
Bake
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the topping is golden brown.
Garnish and Serve
- Remove the peppers from the oven and let them cool for a few minutes.
- Garnish with chopped green onions for a fresh, vibrant finish.
- Serve hot and enjoy the delicious blend of smoky, spicy, and savory flavors.
Tips for Success:
- Pick Your Peppers: Red and yellow peppers add sweetness, while green peppers have a sharper flavor. Choose based on your preference.
- Customize the Heat: If you love spice, mix in some chopped jalapeños or hot sauce to the filling.
- Make Ahead: You can assemble the stuffed peppers a day ahead and bake them when ready to serve.
- Add a Sauce: Drizzle the finished peppers with a creamy Cajun sauce or spicy aioli for extra flavor.
Why You’ll Love This Recipe
- Quick and Easy: With minimal prep and cook time, this recipe is perfect for busy weeknights.
- Bold Flavors: The smoky, spicy boudain pairs perfectly with the sweetness of bell peppers.
- Versatile: You can customize the filling to include different cheeses, grains, or vegetables to suit your taste.
- Impressive Presentation: These stuffed peppers look as good as they taste, making them a hit for any occasion.
Enjoy these Southern Boudain Stuffed Bell Peppers with a side of cornbread or a simple green salad. They’re guaranteed to become a family favorite in no time!
Leave a Reply