By ~Dawn R~ on August 29, 2007
"I made this up because I had the boudin and the peppers. Boudin seems to be made just for this dish since it's similar to stuffings traditionally used for peppers, but I couldn't find a recipe. So, here is what I created in my kitchen, and it was really, REALLY good!!"
Serving Size: 1 (5159 g)
Servings Per Recipe: 1
"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"
"Delicious! Right amount of spice and looks good as well! TY!"
"tryn it out now...it looks so good going into the oven"
"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!"
"I didn't have sliced cheese so I sprinkled the tops with shredded Italian Blend. Makes an impressive presentation!"
"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!"