Cajun Pork Sausage Stuffed Peppers

🥘 Ingredients

• Cajun spice blend
  2 tsp
• bell peppers
  2 peppers
• butter
  1 tbsp
• celery
  2 stalks
• chicken stock concentrate
  1 packet
• hot sauce
  1 tsp
• italian pork sausage
  6 oz
• jasmine rice
  ½ cup
• olive oil
  1 tbsp
• pepper jack cheese
  ½ cup
• scallions
  3 stalks
• sour cream
  2 tbsp
• vegetable oil
  1 tbsp

🍳 Cookware

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

1. 

   1

   Preheat oven to 425°F. Wash and dry all produce. Melt butter in a small pot over medium-high heat. Add jasmine rice , water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to use. Meanwhile, halve bell peppers lengthwise and remove stems and seeds.

   butter: 1 tbsp, jasmine rice: ½ cup, bell peppers: 2 peppers
2. 

   2

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

   vegetable oil: 1 tbsp, celery: 2 stalks, scallions: 3 stalks
3. 

   3

   Remove italian pork sausage from casing and 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 . Stir in celery and scallion whites; cook, stirring, until veggies are slightly softened and sausage is cooked through ⏱️ 2 minutes . Stir in half the Cajun spice blend and season with salt and pepper; cook until fragrant ⏱️ 30 seconds .

   italian pork sausage: 6 oz, olive oil: 1 tbsp, Cajun spice blend: 2 tsp
4. 

   4

   Add chicken stock concentrate and water to the pan with sausage mixture; simmer until slightly thickened ⏱️ 1 minute . Add cooked rice and 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 the pan with remaining filling, nestling each into the mixture. If your pan is not ovenproof, transfer mixture to a baking dish and arrange stuffed pepper halves in it. Evenly sprinkle with pepper jack cheese .

   chicken stock concentrate: 1 packet, pepper jack cheese: ½ cup
5. 

   5

   Bake stuffed peppers on middle rack until cheese has melted ⏱️ 3 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: 2 tbsp, hot sauce: 1 tsp
6. 

   6

   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.