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Boudin & Shrimp Stuffed Peppers
This makes 4 servings. For the queso, I use prepared white queso from a jar (seriously!) You can use melted hot pepper cheese or whatever you prefer.
Thanks, Richard, for the queso inspiration!
For our poor friends who don't live in boudin country, try chorizo or your favorite crumbly sausage....

2 large bell peppers
1 tbs olive oil
1 cup pre-chopped creole veggies (onion, bell pepper, celery)
1 tbs garlic
2 links cooked boudin
1 pound medium peeled shrimp
1 tbs lemon juice
hot sauce to taste
cajun seasoning to taste
plain breadcrumbs
dots of butter or butter flavor spray (Parkay)
White queso (jar)

Heat the oven to 350. Cut the bell peppers in half lengthwise and remove seeds. On a foil lined pan, spray the peppers lightly with non stick spray and bake for 10 minutes, until slightly softened. No need to remove skin.

While the peppers are baking, heat a medium skillet over medium heat. Add oil and chopped veggies. Saute until carmelized. Add garlic and cook just until fragrant. Remove the casing from the boudin and crumble the stuffing into the skillet. Throw away the casing. Stir in the shrimp, lemon juice, hot sauce and cajun seasoning to taste. Cook for about a minute, stirring, until shrimp are pink. Remove skillet from heat.

Take bell peppers out of the oven. Spray the insides with butter spray or melt a tiny bit of butter in them. Stuff them with the boudin and shrimp mixture. Top with a thin layer of breadcrumbs, sprinkle a little extra seasoning on top. Spray with butter spray or dot with butter.

Put stuffed peppers into the 350 oven and bake for 8-10 minutes, until breadcrumbs are golden brown.

Serve in a little pool of warm queso and drizzle a little queso on top.

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Part One: Boudin & Shrimp Stuffed Peppers