Ingredients
– 4 large bell peppers (red, yellow, or green)
– 1/2 pound Cajun sausage (like Andouille), diced
– 1/2 pound beef steak, diced (sirloin or ribeye work well)
– 1/2 pound shrimp, peeled and deveined
– 1 cup cooked rice (white or brown)
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 can diced tomatoes (14.5 oz)
– 1 tablespoon Cajun seasoning
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley, for garnish
– Olive oil (for sautéing)
Equipment Needed
– Large skillet
– Baking dish
– Knife and cutting board
– Spoon for mixing
– Aluminum foil
– Oven
Step-by-Step Instructions
To begin, preheat your oven to 375°F (190°C). While that heats up, I like to prepare my peppers. Cut the tops off your bell peppers and remove the seeds and membranes. You can save the tops for later if you’d like to chop them and mix them into the stuffing. In a large skillet over medium heat, drizzle a little olive oil and sauté your diced onion and minced garlic until they are translucent and fragrant. That smell of sautéed garlic always gets me excited! (See the next page below to continue steps…)