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Product Page
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1 package Manda Boudin
4 Bell Peppers
2 Eggs
2 tbs Milk
Flour
Breadcrumbs
Remove the tops and the inside pulp from the bell peppers. Cut the bell peppers lengthwise into fourths. Par boil the bell pepper pieces in water for 10 minutes. Remove the peppers from the water and let cool. Make a cut in the boudin’s casing and peel the casing away from the rice mixture. Discard the casing and pour the rice into a bowl (for food safety, wash your hands after discarding the casing). Form the boudin mixture into balls and place on top of each bell pepper piece. Roll the bell pepper pieces around the boudin balls.
Make an eggwash by mixing the eggs and milk together (you may use water instead of milk). Dredge the stuffed bell pepper pieces in flour, followed by the eggwash, and finished off in bread crumbs. Make sure all sides are coated. Deep fry the stuffed bell pepper pieces in oil at 350° for 2-3 minutes or until golden brown. Remove from oil, drain on paper towels, and let cool for 1-2 minutes.
Note: If using for tailgating, you will want to pre-prepare at home and fry at the tailgating site. |
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