tag:blogger.com,1999:blog-2403609880384223055.post-91802826254067399442008-02-16T15:00:00.000-08:002008-02-16T15:01:52.803-08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i60.photobucket.com/albums/h35/pinkginghamom/peppers-1.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px;" src="http://i60.photobucket.com/albums/h35/pinkginghamom/peppers-1.jpg" alt="" border="0" /></a><br />By Shiloah Baker<br /><br />Ingredients:<br /><br />2 boxes jambalaya mix<br />1 pound regular sausage<br />6 large green peppers<br />1 package Swiss cheese slices<br /><br />Fry the sausage in a large skillet or pot; Drain. Add water according to package directions. Continue to follow package directions to finish the rice mix.<br /><br />While the rice is steaming, cut off the tops of the green peppers. I like to chop these up and add to the rice- or we snack on them. Pull out the center of seeds and rinse the peppers inside and out.<br /><br />When rice is done fill the peppers with the rice mixture. If you are using small peppers you can set them in a muffin tin to keep upright. I use large ones and put them in my large casserole dishes. Cover the dish tightly with tin foil.<br /><br />Bake at 425 degrees for 45 minutes. Remove the tin foil and immediately add a slice of swiss cheese to each pepper.Shiloah Bakernoreply@blogger.com