Yields 6
Ingredients
1 pair of Landjaegers (Original or Jalapeno Cheddar)
1 tsp oil
2 cups long grain white rice
4 cups chicken broth
1 clove garlic, minced
½ cup green onion, sliced
½ cup sweet peppers, chopped
1 tablespoon Korenie Cajun Seasoning
¼ cup chopped fresh parsley leaves
6 bell peppers, topped with seeds and ribs removed
Instructions
In a medium saucepan combine the rice and chicken broth. Bring to a boil, reduce the heat, cover, and simmer until all the broth is absorbed into the rice, about 20 minutes.
About 10 minutes before the rice is done, heat oil in a fry pan over medium-high heat. Sauté the garlic, onion, and peppers. Cook until softened, about 5 minutes. Slice Landjaegers into bite sized pieces and stir in to warm and brown a bit.
Combine this mixture with the cooked rice, Cajun seasoning, and parsley. Stir thoroughly.
Spoon filling into peppers and arrange upright in an ungreased 9 x 9 pan. Pour about an inch or water in the pan and cover with foil, securing the edges to contain the steam.
Bake at 350 for about 20 - 30 mins. Be careful of steam when you fork test them for tenderness. Garnish with fresh parsley if you like. Serve and enjoy.
Adapted from the Food Network & Conjured Cravings
Original Landjaegers (nutrition info located in photo section)
Jalapeno Cheddar Landjaegers (nutrition info located in photo section)
As a self-proclaimed "dump and pour" cook, this information is approximate. Modifications made based on my family's preferences.
I'm not a trained culinary specialist, just someone with over 40 years of home cooking experience.
Please feel free to make changes to this recipe to fit your dietary needs.