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Andouille-Stuffed Peppers

 Andouille-Stuffed Peppers
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
4 ServingsPrep: 40 min. Bake: 40 min.


  • 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


  • 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.