Entrée: United States – Cajun Stuffed Bell Peppers

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 40 min

Ingredients

4 large bell peppers (any color)
2 cups (480 ml) Cajun dirty rice
1 tbsp (15 ml) olive oil
1 / 2 cup (120 ml) diced onions
1 / 2 cup (120 ml) diced celery
1 / 2 cup (120 ml) diced tomatoes
1 / 4 cup (60 ml) chopped green onions
1 tsp Cajun seasoning
1 / 2 cup (120 ml) shredded cheese of choice (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a skillet, heat olive oil over medium heat and sauté onions and celery until softened. Add the diced tomatoes and cook for an additional 2 minutes.
3. Stir in the Cajun dirty rice, chopped green onions, and Cajun seasoning. Mix until everything is well combined.
4. Stuff each bell pepper with the dirty rice mixture. Place them in a baking dish and cover with foil.
5. Bake for 30 minutes. Remove the foil, sprinkle cheese on top if desired, and bake for another 5-10 minutes until the cheese is melted and bubbly.

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