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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 1/4 c. Minced onion
- 4 ounce Andouille sausage minced
- 1/4 c. Minced green onion
- 2 Tbsp. Minced celery
- 2 Tbsp. Minced green bell pepper
- 1 Tbsp. Chopped garlic
- 1 c. Crumbled day old cornbread
- 3/4 c. Chicken stock
- Â Â Bayou Blast - (Emerils Creole Seasoning) see * Note
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 med Green bell peppers tops removed, and cavity cleaned out
Direcciones
- Preheat oven to 350 degrees.
- In a large skillet heat oil over high heat. Add in the onion and Andouille, and saute/fry for 1 minute. Add in the green onions, celery, minced bell pepper, and garlic, cook 1 minute. Then stir in the cornbread and stock, season with Bayou Blast, salt and pepper, and cook, stirring for 2 min.
- Fill the cavity of the whole peppers with the stuffing and place in a baking dish and bake for 25 min.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 300g | |
| Recipe makes 2 servings | |
| Calories 460 | |
| Calories from Fat 301 | 65% |
| Total Fat 33.49g | 42% |
| Saturated Fat 9.13g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 1019mg | 42% |
| Potassium 381mg | 11% |
| Total Carbs 26.96g | 7% |
| Dietary Fiber 4.2g | 14% |
| Sugars 5.3g | 4% |
| Protein 12.63g | 20% |
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