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CHICKEN-STUFFED BELL PEPPERS

Source: George Graham / George Graham

INGREDIENTS
Maque Choux Sauce
  • 6 ears of fresh yellow or white corn, husks and silk removed
  • 4 strips smoked bacon
  • 1 cup diced yellow onion
  • ½ cup diced celery
  • ½ cup diced green bell pepper
  • 2 cloves garlic, minced
  • 1 tablespoon unsalted butter
  • 2 large ripe tomatoes, peeled, seeded and diced
  • 1 cup diced green onion tops
  • ½ cup goat’s milk or low-fat milk
  • 1 tablespoon cayenne pepper
  • Dash of hot sauce
  • Kosher salt and freshly ground black pepper
  • 4 large green bell peppers
  • Water
  • ½ fresh lemon
  • 4 tablespoons olive oil
  • ½ cup diced yellow onion
  • ½ cup diced red bell pepper
  • ½ cup diced celery
  • 2 pounds ground chicken
  • 1 cup unseasoned bread crumbs
  • 1 cup cooked Louisiana long grain white rice, such as Supreme
  • 2 large eggs, beaten
  • 2 tablespoons Cajun seasoning
  • Dash of hot sauce
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper

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