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Andouille-Stuffed Peppers Recipe
Andouille-Stuffed Peppers Recipe photo by Taste of Home

Andouille-Stuffed Peppers Recipe

Publisher Photo
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
TOTAL TIME: Prep: 40 min. Bake: 40 min.
MAKES:4 servings
TOTAL TIME: Prep: 40 min. Bake: 40 min.
MAKES: 4 servings

Ingredients

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

Directions

  1. Prepare jambalaya mix according to package directions. Meanwhile, cut peppers lengthwise in half; remove seeds.
  2. In a large skillet, cook and stir sausage over medium-high heat until browned. Add jalapeno; cook 1 minute longer.
  3. 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.
  4. 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

Reviews for Andouille-Stuffed Peppers

AVERAGE RATING
   (6)
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MY REVIEW
Reviewed Sep. 23, 2013

Very flavorful, we like dishes with some kick in my house. I changed up the peppers a bit. I used a red pepper, a yellow pepper, an orange pepper, and a poblano pepper. Very colorful and very delicious.

MY REVIEW
Reviewed Oct. 13, 2012

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!

MY REVIEW
Reviewed Sep. 19, 2012

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

MY REVIEW
Reviewed Aug. 23, 2012

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

MY REVIEW
Reviewed Aug. 13, 2012

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.

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