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.

Good Eats: Pea Hamburgers

In a medium sauce pan,

Combine:
1 tbs olive oil
1/2 cup chopped onions
1/2 cup of chopped Red Bell Peppers
Pinch of salt

Simmer over medium heat. Stir ocassionally until the are onions and peppers are soft.

Then add:
2 tsp cloved garlic
4 oz of chopped mushrooms

Simmer and stir. When vegetables are soft and moist,

Add:
1 cup of dried split peas
1/2 cup of uncoooked brown rice
1 tsp ground coriander
1 tsp ground cumin
3 cups of vege broth

Increase heat and bring liquid to a boil. SImmer for an hour until peas are tender. Once cooked, stir to combine (food processor is recommeneded). Once combined,

Stir in:
3/4 cup of dried bread crumbs
Salt and Pepper to taste

Refridgerate for 30 minutes to set texture and flavors. Once refridgerated the pea mixture can be molded into burger form and cooked over medium/high heat. Cook for 3-4 minutes on each side.

Update: After making these a few times, I found it was hard to get the peas to be soft enough to make good burgers. On my last try, I varied by substituting 1/2 cup of the peas for a 1/2 cup of pearled barley. I also added carrots, 1 tsp of chili powder, and some Wiltshire sauce. So much better.