Peppers - stuffed or roasted?

This week the peppers at Tidey's Farm were irresistible. Green, orange, yellow, purple and so many different varieties. Beautiful, all of them.

Paging through fall recipes, I found a few for Cajun style stuffed peppers. Adapted from allrecipes.com, this was a quick and tasty dinner. We love jambalaya and this was a new twist on a familiar flavor. Teamed with crusty bread and Central Waters Octoberfest beer, it was a flavorful way to kick off October.

Cajun Stuffed Peppers

4 peppers (I chose 2 green and 2 orange)
olive oil
onion
garlic
1/2 t oregano
1/2 T Cayenne pepper
1/2 T paprika
Black pepper
3/4 lb shrimp (I used cooked shrimp)
2 links andouille sausage, diced
1 c long grain rice
2-1/2 c chicken broth
1 8-oz can of tomato sauce
Hot sauce to taste

Preheat oven to 325. Grease a baking dish. Bring a large pot of water to boil. Remove the tops and seeds from peppers. Blanch in boiling water for 3 minutes. Drain on paper towels.

Heat olive oil in a deep skillet over medium heat. Saute onion, add garlic and season with oregano, cayenne pepper, paprika, and black pepper. Stir in rice, cook one minute. Pour in chicken broth and tomato sauce. Cook until most of the liquid is absorbed and add the cooked shrimp and andouille. Continue cooking mixture until it is thick.

Fill peppers with stuffing, bake in the oven for 15-20 minutes.