Creole Style Stuffed Peppers (oven version)
Slow cooker stuffed peppers, creole oven stuffed peppers, Tex-Mex stuffed peppers, ALL sorts of stuffed peppers This one's the oven version for Cajun style. Come back to https://www.slowcookerkitchen.com/slow-cooker-stuffed-peppers to print all the other deliciousness that's available.
Servings: 6 servings
Ingredients
- 6 large green bell peppers
- 3 tablespoons olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1 tablespoon Creole seasoning
- black pepper to taste
- 3/4- pound shrimp peeled and deveined
- 1 1/2 links of andouille sausage diced
- 1 cup uncooked long-grain white rice
- 2 1/2 cups chicken broth
- 1 8 ounces can tomato sauce
- Louisiana-style hot sauce
- 1 lemon sliced (optional)
Instructions
- Preheat oven to 325 degrees.
- Grease an 8x12 inch baking dish.
- Heat the olive oil in a large, deep skillet over medium heat.
- Sauté onion until translucent.
- Stir in garlic, and season with oregano, Creole seasoning, and black pepper.
- Stir in shrimp and sausage, and cook until shrimp turn pink, 5 minutes.
- Stir in rice, and cook 1 minute.
- Pour in chicken broth and tomato sauce.
- Cook until thick, 15 to 20 minutes.
- Fill peppers with stuffing mixture, and place in baking dish.
- Bake in preheated oven for 15 to 20 minutes, or until heated through. Serve with lemon wedges and hot sauce.