DIRTY RICE STUFFED PEPPERS

Dirty Rice Stuffed Peppers image

Provided by Sue L

Time 1h

Number Of Ingredients 19

4 bell peppers
1/4 c water
1/2 c chopped onion
2 Tbsp olive oil
4 oz fresh andouile sausage or other pork sausage
4 oz ground beef
1 Tbsp minced garlic
1 tsp dried thyme
1/2 c chopped celery
1 Tbsp powdered chicken bouillon
1 Tbsp tony chachere's salt-free cajun seasoning
1 tsp black pepper
1/4 tsp bay leaf powder
1/2 c water
1 Tbsp worcestershire sauce
1 Tbsp tomato paste
tabasco sauce to taste
1 c cold leftover steamed white rice, crumbled
1/4 c shredded parmesan cheese

Steps:

1. Cut caps off the peppers and remove seeds. Cut the extra pepper away from the stems and chop that part up.
2. Place the peppers upside down in a square glass baking dish with the 1/4 cup water, cover with plastic wrap and microwave on high for 8 minutes.
3. Drain the peppers and turn right side up.
4. Preheat the oven to 375F.
5. Brown the meats in a nonstick skillet with the garlic and thyme; drain excess fat.
6. Add the chopped bits of peppers with the onion and celery to the pan and cook until tender.
7. Add spices and bouillon when the veggies are tender and mix well.
8. Add the half cup of water along with the Worcestershire sauce, Tabasco and tomato paste, mixing well and cooking until the liquid evaporates, then stir in the cold crumbled rice.
9. Fill peppers with the rice/meat mixture and sprinkle tops with the Parm. If the peppers have too much space around them, I crumple some foil to fill that so they don't turn over and spill the filling while they bake.
10. Bake for 25 minutes or until the cheese is melted, lightly browned and they are heated through.