Remove the tops and the inside pulp from the bell peppers.
Parboil (semi-cook) the bell peppers in water for 10 minutes. Then remove them 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 loose boudin into a bowl.
Stuff each bell pepper with the loose boudin.
Mix some bread crumbs with melted butter and sprinkle on top of the stuffed bell peppers.
Place the stuffed bell peppers in a baking dish with one inch of water. Cover dish and bake at 350 degrees for 30 minutes.