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Receta Peppers With Andouille Cornbread Stuffing
by Global Cookbook

Peppers With Andouille Cornbread Stuffing
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  Raciónes: 2

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
  •     Bayou Blast - (Emerils Creole Seasoning) see * Note
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 2 med Green bell peppers tops removed, and cavity cleaned out

Direcciones

  1. Preheat oven to 350 degrees.
  2. 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.
  3. Fill the cavity of the whole peppers with the stuffing and place in a baking dish and bake for 25 min.
  4. This recipe yields 2 servings.