Cajun Dirty Rice Stuffed Pepper Boats

Colorful bell pepper boats filled with Cajun-spiced dirty rice and ground beef, topped with melted cheese and crispy breadcrumbs. These individual portions are perfect for busy moms - easy to prep ahead, customizable for picky eaters, and they look beautiful on the table. The Cajun flavors bring a little Louisiana to Texas in the best way possible.

Ingredients

For the Dirty Rice Filling:

• 1.5 lbs Nolan Ryan Ground Beef (85% or 90%)
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 8 oz andouille sausage, diced (optional, for extra flavor)
• 2 teaspoons Cajun seasoning (Tony Chachere's or homemade)
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper to taste
• 2 cups cooked white or brown rice
• 1 can (14.5 oz) diced tomatoes with green chiles (like Rotel), drained
• 1/2 cup beef broth
• 2 tablespoons fresh parsley, chopped
• 2 green onions, sliced

For the Pepper Boats:

• 4 large bell peppers (mix of colors: red, yellow, orange, green)
• 1 tablespoon olive oil
• Salt and pepper

For Topping:

• 1.5 cups shredded cheddar or Monterey Jack cheese (or mix)
• 1/2 cup panko breadcrumbs
• 2 tablespoons melted butter
• 1 tablespoon fresh parsley, chopped
• Pinch of paprika

For Garnish:

• Sliced green onions
• Fresh parsley
• Hot sauce (optional)

Instructions

Prep the Peppers:

1. Cut peppers: Preheat oven to 375°F. Cut bell peppers in half lengthwise through the stem. Remove seeds and membranes. Keep the stems intact for presentation.
2. Pre-bake: Brush pepper halves with olive oil and season with salt and pepper. Place cut-side up in a 9x13 baking dish. Bake for 10 minutes to soften slightly. Remove and set aside.

Make the Dirty Rice Filling:

1. Brown the beef: Heat olive oil in a large, deep skillet over medium-high heat. Add ground beef (and diced andouille if using) and cook, breaking it apart, until browned, 6-8 minutes. Drain excess fat if needed.
2. Add the "holy trinity": Add diced onion, diced green bell pepper, and celery to the beef. Cook 5-6 minutes until vegetables are softened.
3. Add aromatics and spices: Add minced garlic and cook 1 minute. Stir in Cajun seasoning, smoked paprika, cayenne, thyme, garlic powder, onion powder, salt, and pepper. Cook 1-2 minutes to toast the spices.
4. Combine with rice: Add cooked rice, drained diced tomatoes with green chiles, and beef broth. Stir to combine and cook 3-4 minutes until heated through and liquid is mostly absorbed. Remove from heat and stir in fresh parsley and green onions. Taste and adjust seasoning.

Assemble and Bake:

1. Stuff the peppers: Spoon the dirty rice mixture generously into each pepper boat, mounding it slightly.
2. Make the topping: In a small bowl, mix panko breadcrumbs with melted butter, chopped parsley, and a pinch of paprika.
3. Top and bake: Sprinkle shredded cheese over each stuffed pepper, then top with the buttered breadcrumb mixture. Cover baking dish loosely with foil and bake for 20 minutes. Remove foil and bake an additional 5-10 minutes until cheese is melted, breadcrumbs are golden, and peppers are tender.

Serve:

•1.Garnish with sliced green onions and fresh parsley. Serve hot with hot sauce on the side for those who want extra heat.