A flavorful twist on stuffed bell peppers, featuring Cajun boudin sausage and a cheesy topping.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Bring a large pot of salted water to a boil.
Adding salt to the water enhances the flavor of the peppers.
Rinse the bell peppers, cut off the tops, and remove the seeds.
Cutting the tops evenly helps them stand upright during baking.
Blanch the peppers in the boiling water for 3 minutes, then remove and season the insides with black pepper.
Blanching softens the peppers slightly, making them easier to stuff.
Warm the boudin sausage in the oven for 10 minutes or microwave for 2 minutes.
Warming the sausage makes it easier to handle and enhances its flavor.
Remove the casing from the boudin sausage and stuff the peppers with the filling.
Pack the filling tightly to ensure even cooking.
Top each stuffed pepper with diced tomatoes and place them in a baking dish. Add a bit of water to the dish.
Adding water to the dish prevents the peppers from drying out.
Bake the peppers for 30 minutes, then top with a slice of cheese and bake for an additional 5 minutes.
Melting the cheese at the end creates a deliciously gooey topping.
Serve the stuffed peppers warm and enjoy!
Garnish with fresh herbs for a pop of color and flavor.
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