SERVES 4-6

This is a twist on an American home-cooking classic with so much flavor! 

ACTIVE + TOTAL TIME: 1 HR 30 MIN

ASSEMBLY

• 6 Bell Peppers of Various Colors, Such as Red and Green, Trimmed
• 3 Oz. (Half of a Can) Tomato Paste
• 1 Cup Pale Lager, Such as Budweiser
• 1 Cup Chicken Stock

ANDOUILLE-STYLE PORK

• 2 Lbs. Ground Pork
• 1 Tbsp. Paprika
• 1 Tsp. Cayenne
• ½ Tbsp. Dried Thyme
• 1 ½ Tbsp. Diamond Crystal Kosher Salt (Half If Using Morton)
• 2 Tsp. Black Pepper
• 8 Cloves Garlic, Minced Fine

STUFFING

• 1 Large Yellow Onion, Diced Fine
• 1 Small Head (2-3 Stalks) Celery, Diced Fine
• 8 Cloves Garlic, Minced Fine
• 1 Medium Bunch Scallions, Green and White Separated and Minced
• The Tops From The Trimmed Bell Peppers, Diced Fine
• 1 Cup White Rice, Unwashed
• 1 Tsp. Paprika
• 1 Tsp. Dried Oregano
• ½ Tsp. Dried Basil
• 3 Oz. (Half of a Can) Tomato Paste
• 1 Cup Pale Lager, Such as Budweiser
• 1 Cup Chicken Stock
• Salt + Pepper to Taste

PREP

• Slice the tops off the bell peppers and remove the seeds and pith. Set the peppers aside and reserve the tops.
• Finely chop the garlic and divide it into two portions. Set aside.
• Dice the onion. Finely chop the scallion whites, celery, and reserved pepper tops. Combine these with one portion of the garlic in a bowl. Keep the scallion greens separate.
• In a large measuring cup, stir together the stock, tomato paste, and beer. Divide the mixture in half and set aside.
• In a large bowl, combine the ground pork with paprika, cayenne, dried thyme, salt, pepper, and the remaining garlic. Mix until well combined.

COOK

• Heat the oven to 375°F.
• In a large, heavy-bottomed skillet over medium-high heat, add a drizzle of oil. Once shimmering, add the pork mixture and cook, breaking it into small pieces, until about 90% cooked through, about 3 minutes. Work in batches if needed. Transfer to a bowl, leaving the fat in the pan.
• Add the diced onion to the skillet and cook until softened, about 5 minutes. Stir in the rice, paprika, oregano, basil, salt, and pepper, and cook briefly to combine.
• Add the chopped vegetable mixture and cook until softened, about 5 minutes.
• Return the pork to the skillet and stir to combine. Pour in half of the stock mixture and bring to a simmer. Cover and cook until the rice is tender, 25 to 30 minutes.Remove from heat and stir in the scallion greens.
• Stuff the mixture into the prepared bell peppers and arrange them in a 9-by-13-inch baking dish. Pour the remaining stock mixture around and over the peppers.
• Bake until the peppers are tender and lightly browned in spots, 45 to 50 minutes. Serve warm and enjoy!