Cajun Style Stuffed Peppers

Main Dish

Attributed to Heidi Slonka, this is a Louisiana twist on a standard stuffed pepper recipe. Ready in an hour, with only 15 minutes preparation, this is an easy favorite. You get 6 servings but this recipe is easy scalable depending on how many peppers you want to use.

Ingredients/Shopping List
• 6 large green bell peppers
• 3 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• ½ teaspoon dried oregano
• 1 tablespoon Creole seasoning
• black pepper to taste
• 3/4 pound shrimp, peeled and deveined
• 1 ½ links of andouille sausage, diced
• 1 cup uncooked long-grain white rice
• 2 ½ cups chicken broth
• 1 (8 ounce) can tomato sauce
• 1 lemon - cut into wedges, for garnish (optional)
• Louisiana-style hot sauce (optional)

Directions

Preheat oven to 325&deb;F. Grease 8x12 baking dish. Bring large pot of water to boil.

Remove tops and seeds from peppers. Blanch in boiling water 3 minutes. Drain on paper towels.

Heat olive oil in large, deep skillet over medium heat. Sauté onion until translucent. Stir in garlic, season with oregano, Creole seasoning, and black pepper.

Stir in shrimp and sausage; cook until shrimp turns pink (5 minutes).

Stir in rice; cook 1 minute. Pour in chicken broth and tomato sauce; cook until thick (15 to 20 minutes).

Fill peppers with stuffing mixture; place in baking dish. Bake in preheated oven for 15 to 20 minutes

Serve with lemon wedges and hot sauce.