Boudin Stuffed peppers?

Pre roast the peppers for about 15 mins at 350* and then stuff them with the uncooked boudin and continue to cook for about 35 to 40 minutes. Make sure to put water in the bottom of the roasting pan to keep the peppers moist

I would blanch the peppers first and cook the boudin...I would also throw in some green onions, garlic, and some bread crumbs...Instead of tomato sauce I would use a creole sauce.

3 tablespoons vegetable oil
1 medium onion, finely chopped
1 medium bell pepper, finely chopped
3 tablespoons flour
2 medium tomato, peeled and chopped
1 cup chicken stock
1 teaspoon lime juice
1 teaspoon vinegar
1/2 teaspoon thyme leaves
1/4 teaspoon oregano leaves
1/4 teaspoon basil leaves
1/4 teaspoon red pepper
1/8 teaspoon white pepper
1/4 teaspoon black pepper
salt to taste
tabasco sauce to taste

Heat oil and flour and make a light brown roux. Add vegetables and spices, saute till tender. Add tomatoes and stir well. Gradually stir in hot stock and cook till sauce has thickened. Add lime juice, vinegar, and tabasco

I just take the boudin out of the casing and heat it in the microwave just to make it a little easier to work with. Boudian stuffed bell peppers are A+