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
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.
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.