Cajun Style Stuffed Peppers

4 whole bell peppers (any color)
1 box of cajun rice ( I like Zatterians Dirty or Jumbalia)
1 1/2 cup chopped vege sausage
1 can of white beans
1/2 onion chopped
1/3 pepper chopped
1 jalapeno (optional)
2 eggs (optional)
1 tsp olive oil (or butter)
1 tsp salt
1 tsp pepper

Follow cooking instructions for rice. Preheat oven to 350 degrees. Cut circles around the stems of the whole bell peppers. Remove the stems and seeds to create hollow shells. Place the seeded peppers in an oven safe pan. Bake peppers for 15 to 20 minutes until the peppers soften.

In a medium skillet, saute vege sausage, onions, peppers, and jalapeno. Once browned, mix into cooked rice.

In the same skillet, scramble the eggs. Once scrambled add into rice mixture. Once the peppers are soft and the rice is cooked, fill each pepper with the cajun rice until it is full to the top. Sprinkle salt and pepper on top of the peppers. And cook for another 20 minutes.

There are many variations for stuffed peppers. Some use rice and tomato based stuffing while others are more vegetable or meat heany. I like spicy food, in case you couldn't tell and this is self-taught recipe is my favorite.

Vege Chili

1 package of vege hamburger crumble
1 large can of kidney beans
1 small can of pinto beans
1 16oz jar of salsa (I like a chunky medium to spicy)
1 can of tomato puree (I've heard u can use a bottle of medium bodied ale instead but I've never tried it)
1 can of tomato paste
1 lg onion (chopped)
1 green pepper (seeded and chopped)
1 jalepeno (seeded and chopped)
1 packet of powdered chili mix
1 tablespoon of garlic salt
1 tsp chili powder
1 tsp minced onion
1 tsp of peprika
1 tsp cumin powder
1 tsp dark brown sugar (optional)

In a medium skillet sautee onion, pepper, and jalepeno. Add crumble with a sprinkle of minced onion chili powder.

Using a large sauce pan over medium heat, combine tomato paste, pure, and salsa. Add both the kidney and pinto beans. And season with the chili mix, garlic salt, peprika, and cumin.

When the seasoned crumble is browned/heated, add it to the tomato-based sauce. Simmer for an 45 to an hour on medium heat or and hour + on low. If the chili is a little tart, add the dark sugar or additional cumin and peprika to taste.

Note: This recipe makes 8-10 serving and freezes really well. It is low in fat, sugar, and carbs. Some people like like to make rice or noodles to make a meal out of chili, but I like to eat it with corn bread.