Monday, January 02, 2012

Boudain (Boudin) Stuffed Bell Peppers Recipe

Here is a way to skip the many steps in stuffing bell peppers the traditional way: use boudain as the stuffing.

If you can't find boudin at your local supermarket or grocery store, you can learn how to make it at home. Here are are a few links to get you started, Pork Boudin, Chicken Boudin and Boudin Balls.

Once you have your hands on some boudain, the rest is a piece of cake.


  • 4 bell peppers
  • 2 lbs. boudain
  • Italian bread crumbs
  • butter
  • 1/4 cup water


  1. cut the tops off of each pepper 
  2. stuff each bell pepper with boudain 
  3. puncture small holes at the bottom of each pepper 
  4. sprinkle tops with bread crumbs 
  5. add a tab of butter on top of each pepper
  6. place in a baking pan with a small amount of water 
  7. cook at 350 degrees F. until peppers are done
Serves 4

If you should have any boudain left over after stuffing the peppers, it can be fashioned into small bite size meat balls and served on crackers to your guests as hors d'ourves. And, the reason we want to punch a few small holes at the bottom of each pepper is to release any oil which may accumulate inside the peppers while they are cooking.

So, if you find yourself in a rush to make a quick meal, try some good ol' Boudain Stuffed Bell Peppers next time.

P.S. You may want to keep this clever little secret to yourself.


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