4 large bell peppers or 6-8 poblano peppers (or any combination)
+ 1-2 peppers for slicing
Boudin dressing or dirty rice (about 1 pound)
Two to three Roma tomatoes (finely diced)
The poblano peppers will be a little more spicy than the bell peppers.
Here is what I did- Pre-heat the oven to 350 degrees. Remove the tops from peppers, and scoop out all of the seeds. (I used half bell and half poblano. ) Cut up into fine dices one bell pepper, one poblano and the tomatoes. Mix that well, then add the rice dressing, and continue mixing. Stand up (or lay poblanos flat) the peppers on a baking sheet. Scoop rice mixture into each pepper, filling to just about the top.
Bake at 350 degrees for about 30-45 minutes, or until the peppers begin to look soft and the rice begins to thicken.
Enjoy! 2 Corinthians 1:3–4
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This recipe, blog post and photos by Tisha Johnson Matthews, of Sweet Basil Farm & Gardens. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.