Ingredients:

• 6 large green or red bell peppers
• 3 tablespoons Extravagonzo Red Chili Culinary Oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 2 tablespoon Slap Ya Mama Seasoning
• black pepper to taste
• 3/4 pound shrimp, peeled and deveined
• 1 1/2 links of andouille sausage, diced
• 1 cup uncooked long-grain white rice
• 2 1/2 cups chicken broth
• 1 (8 ounce) can tomato sauce
• 1 lemon – cut into wedges, for garnish (optional)
• Peppers of Key West Cayenne Pepper Hot Sauce #1

Instructions:

1. Preheat oven to 325 degrees F (165 degrees C). Grease an 8×12 inch baking dish. Bring a large pot of water to a boil. Remove tops and seeds from peppers. Blanch in boiling water 3 minutes. Drain on paper towels.
2. Heat Extravagonzo Red Chili Culinary Oil in a large, deep skillet over medium heat. Saute onion until translucent. Stir in garlic, and season with oregano, Slap Ya Mama Seasoning and black pepper. Stir in shrimp and sausage, and cook until shrimp turns pink, 5 minutes. Stir in rice, and cook 1 minute. Pour in chicken broth and tomato sauce. Cook until thick, 15 to 20 minutes. Fill peppers with stuffing mixture, and place in baking dish.
3. Bake in preheated oven for 15 to 20 minutes, or until heated through. Serve with lemon wedges and
   • Peppers of Key West Cayenne Pepper Hot Sauce #1

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