Andouille Stuffed Peppers
Who hasn’t had a stuffed pepper of some sort before? The most common stuffed pepper: a green bell stuffed with some mix of rice and ground beef. I wanted to revisit stuffed peppers but see if I could give it a zestier twist.
First, I started with red peppers–I just love the taste of a sweet red bell compared to the other colors (I wouldn’t miss green bells if I could never find them again). I also wanted a more flavorful meat than just ground beef, so I opted for something much more full-flavored: andouille sausage. With this ground up, I also took a trick I’d learned from Peter over a Kalofagas: instead of plain old rice, I cooked up a hearty risotto. Bring these together with some creamy cheese and a number of other flavors, and you’ve got something great.
I thought this tasted amazing. Very strong, southern/Creole sorts of flavors–the pepper and the sausage gave a sweet, spicy, and smokey