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    You are in: Home / Recipes / Boudin Stuffed Bell Peppers Recipe
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    Boudin Stuffed Bell Peppers

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on September 01, 2013

      Making this as we speak. We had leftover roast chicken that I put in the food processor then added to the boudain. I also saut

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    • on July 22, 2013

      Delicious! Right amount of spice and looks good as well! TY!

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    • on August 15, 2011

      tryn it out now...it looks so good going into the oven

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    • on February 25, 2010

      Was great! I halved and cored the bell peppers..drizzled with olive oil and S&P...stuffed in boudin and covered with foil. Baked at 350 for 40 minutes, topeed with cheese and baked another 10....it was really great!

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    • on July 23, 2008

      I didn't have sliced cheese so I sprinkled the tops with shredded Italian Blend. Makes an impressive presentation!

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    • on October 24, 2007

      We are midwest transplants from Texas. I always bring DJ's boudin back when we visit. I now have a tone of boundin in the freezer. We really liked this recipe. We stuffed red peppers instead of green. Next time I will add more rice, as we found the boundin to be a litte dense. I may mix more tomatoes into it. We decided after having the left overs that we didn't just like it, we LOVED it. Thank you!

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    Nutritional Facts for Boudin Stuffed Bell Peppers

    Serving Size: 1 (5159 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 132.3
     
    Calories from Fat 78
    59%
    Total Fat 8.7 g
    13%
    Saturated Fat 5.4 g
    27%
    Cholesterol 24.9 mg
    8%
    Sodium 459.6 mg
    19%
    Total Carbohydrate 6.6 g
    2%
    Dietary Fiber 2.3 g
    9%
    Sugars 3.5 g
    14%
    Protein 8.0 g
    16%

    The following items or measurements are not included:

    boudin sausages

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