DJ's Stuffed Bell Peppers

Stuffed bell peppers is a southern meal you're probably familiar with...but have you tried it with DJ's? DJ's Boudain and Rice Dressing are universal and versatile in creating magnificent meals for breakfast, lunch and dinner.

Try this for your next dinner!

DJ's Stuffed Bell Peppers

6 large bell peppers
1 (32 oz) Package of DJ's Rice Dressing or 2 (16 oz) Packages DJ's Original Boudain
2 1/2 cups onion, very thinly sliced
1/2 cup freshly shredded parmigiano-reggiano cheese (or your favorite Italian blend)
1/2 cup chunky tomato sauce, divided
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes


  1. Preheat oven to 375 degrees Fahrenheit (190 Degrees Celsius).
  2. Slice the top 1/2 inch from the tops of the peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so that the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.
  3. Pour 2 1/2 cups tomato sauce into a 9 x 13-inch baking dish. Add onion, black pepper, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.
  4. Combine DJ's Rice Dressing (or DJ's Original Boudain out of the casing) Parigiano-Reggiano cheese, 2 tablespoons tomato sauce in a large mixing bowl.
  5. Lightly stuff peppers with mixture. Spread 1 teaspoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers an cover dish rightly with aluminum foil. Lay on a baking sheet.
  6. Bake in a preheated over for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Sprinkle more cheese on top of peppers. Continue to bake until cheese is melted. Drizzle a spoonful of pan juices on top of each pepper before serving.

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