Boudain (Boudin) Stuffed Bell Peppers Recipe

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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.

Ingredients

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

Instructions

cut the tops off of each pepper
stuff each bell pepper with boudain
puncture small holes at the bottom of each pepper
sprinkle tops with bread crumbs
add a tab of butter on top of each pepper
place in a baking pan with a small amount of water
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.

Enjoy!