Prepare bell pepper by cutting off the tops, taking out the seeds, and removing the fleshy part. Add water and salt to a big pot and bring to a boil. Add the peppers to the water and cook for 3 minutes.
Remove the peppers from the water and set in your baking pan. Set aside.
Cook and drain meat. Add boudain, cooked rice, chopped onion, seasoning blend, and salt/pepper to taste.
Spoon the mixture into the bell peppers. Freeze any leftover mixture.
Cover with foil and bake in the oven for 1 hour.
Remove the foil and sprinkle cheese over the top.
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|Serving Size: 1 Serving (1463g)|
|Recipe Makes: Servings|
|Calories from Fat: 23 (3%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 190.1mg||7 %|
|Potassium 1622.9mg||43 %|
|Total Carbohydrate 191.3g||56 %|
|Dietary Fiber 16.4g||66 %|
|Sugars, other 174.9g|
|Protein 20.5g||29 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 862
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