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

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