INGREDIENTS
Maque Choux Sauce
- 6 ears of fresh yellow or white corn, husks and silk removed
- 4 strips smoked bacon
- 1 cup diced yellow onion
- ½ cup diced celery
- ½ cup diced green bell pepper
- 2 cloves garlic, minced
- 1 tablespoon unsalted butter
- 2 large ripe tomatoes, peeled, seeded and diced
- 1 cup diced green onion tops
- ½ cup goat’s milk or low-fat milk
- 1 tablespoon cayenne pepper
- Dash of hot sauce
- Kosher salt and freshly ground black pepper
- 4 large green bell peppers
- Water
- ½ fresh lemon
- 4 tablespoons olive oil
- ½ cup diced yellow onion
- ½ cup diced red bell pepper
- ½ cup diced celery
- 2 pounds ground chicken
- 1 cup unseasoned bread crumbs
- 1 cup cooked Louisiana long grain white rice, such as Supreme
- 2 large eggs, beaten
- 2 tablespoons Cajun seasoning
- Dash of hot sauce
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
Chicken-Stuffed Bell Peppers was originally published on myhoustonmajic.com