Cajun Pork Sausage Stuffed Peppers

🥘 Ingredients

• bell peppers
  4 unit
• black pepper
• butter
  2 tbsp
• cajun spice blend
  1 tbsp
• celery
  5 oz
• chicken stock concentrate
  2 unit
• hot sauce
  2 tsp
• italian pork sausage
  18 oz
• jasmine rice
  1 c
• olive oil
  1 tsp
• pepper jack cheese
  1 c
• salt
• scallions
  4 unit
• sour cream
  4 tbsp
• vegetable oil
  2.667 tbsp

🍳 Cookware

• small pot
• baking sheet
• large pan
• small baking dish
• small bowl

1. 

   1

   Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add jasmine rice , ¾ cup water (1½ cups for 4), and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes to ⏱️ 18 minutes .

   butter: 2 tbsp, jasmine rice: 1 c, salt
2. 

   2

   Keep covered off heat until ready to use in step 4. Meanwhile, halve bell peppers lengthwise; remove stems and seeds.

   bell peppers: 4 unit
3. 

   3

   Place bell peppers on a baking sheet and drizzle each half with vegetable oil ; rub to coat. Season with salt and black pepper , then arrange cut sides down. Roast on middle rack until browned and softened, ⏱️ 18 minutes to ⏱️ 20 minutes . Meanwhile, finely dice celery . Trim and thinly slice scallions , separating whites from greens.

   vegetable oil: 2.667 tbsp, black pepper, celery: 5 oz, scallions: 4 unit
4. 

   4

   Remove italian pork sausage from casing; discard casing. Heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned, ⏱️ 4 minutes to ⏱️ 5 minutes . Stir in celery and scallion whites; cook, stirring, until veggies are slightly softened and sausage is cooked through, ⏱️ 2 minutes to ⏱️ 3 minutes . Stir in half the cajun spice blend (all for 4 servings) and season with salt and pepper; cook until fragrant, ⏱️ 30 seconds to ⏱️ 60 seconds more.

   italian pork sausage: 18 oz, olive oil: 1 tsp, cajun spice blend: 1 tbsp
5. 

   5

   Add chicken stock concentrate and ⅓ cup water (½ cup for 4 servings) to pan with sausage mixture; simmer until slightly thickened, ⏱️ 1 minutes to ⏱️ 2 minutes . Add cooked rice; stir until thoroughly combined. Turn off heat. Once bell peppers are done, remove from oven. Carefully flip and stuff each half with as much filling as will fit. Place stuffed peppers in pan with remaining filling, nestling each into mixture. (TIP: If your pan isn't ovenproof, transfer mixture to a small baking dish and arrange stuffed pepper halves in there.) Evenly sprinkle with pepper jack cheese .

   chicken stock concentrate: 2 unit, pepper jack cheese: 1 c
6. 

   6

   Bake stuffed peppers on middle rack until cheese has melted, ⏱️ 3 minutes to ⏱️ 4 minutes . Meanwhile, in a small bowl , combine sour cream with hot sauce to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

   sour cream: 4 tbsp, hot sauce: 2 tsp
7. 7

   Divide remaining filling between plates and top with stuffed peppers. Drizzle with hot sauce crema and garnish with scallion greens. Serve with any remaining hot sauce on the side.