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Andouille-Stuffed Peppers Recipe

Andouille-Stuffed Peppers Recipe photo by Taste of Home

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Green peppers in Cajun dishes inspired this recipe. For a healthy choice instead of andouille, substitute chicken sausage, cubed chicken or other protein. —Sarah Larson, Carlsbad, California

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Andouille-Stuffed Peppers Recipe

Prep: 40 min. Bake: 40 min.

Yield: 4 Servings

40 40 80

Ingredients

1 package (8 ounces) jambalaya mix
4 small green peppers
3/4 pound Johnsonville® Andouille Dinner Sausage links, chopped
1 jalapeno pepper, seeded and minced
1 can (16 ounces) tomato juice
Louisiana-style hot sauce, optional

Directions

Prepare jambalaya mix according to package directions. Meanwhile, cut peppers lengthwise in half; remove seeds.
In a large skillet, cook and stir sausage over medium-high heat until browned. Add jalapeno; cook 1 minute longer.
Stir sausage mixture into prepared jambalaya. Spoon into pepper halves. Place in a greased 13-in. x 9-in. baking dish; pour tomato juice over and around peppers.
Bake, uncovered, at 350° for 40-45 minutes or until peppers are tender. Serve with hot sauce if desired. Yield: 4 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Originally published as Spicy Stuffed Peppers with Andouille in Taste of Home August/September 2012, p65

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Andouille-Stuffed Peppers

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Reviewed on Oct. 13, 2012 by Rysa

This was an instant favorite with my family. We used chicken instead of Andouille, and topped each pepper with a slice of cheddar cheese. Delicious!

Reviewed on Sep. 19, 2012 by christinegibbons

All my boys really liked this recipe. And it was so easy - almost a no-brainer after I read the ingredients and instructions. Such a good idea, it was like geez, why didn't I think to do that? - Very good - would totally make it again

Reviewed on Aug. 23, 2012 by justmbeth

My husband thinks this is the best stuffed pepper recipe we have.

Reviewed on Aug. 13, 2012 by Sara_SoDak

I'm a novice to cooking and never made a stuffed pepper before. This recipe was so easy and tasted amazing too. Definitely for more grown up taste-buds as it has some zing.